Grilled Halibut Steaks With Fresh Tomato Sauce

We see the word “grace” used in 2 Corinthians 8:4. Paul says, “Begging us with much urging for the favor of participation in the support of the saints.” NASB uses “favor.” NIV uses “privilege.” Both are the English translations for the Greek word “charis,” “grace.” Giving to God’s work is often seen as a burden, a reluctant action that will now make us go without something we want to do a whole lot more with that money – not only a horrible thought, but also an unbiblical perspective. It may shock us, but the Bible describes giving as a blessing, a privilege for many reasons. We are blessed when we give. Didn’t Jesus Himself say, “It is more blessed to give than to receive” (Ac. 20:28). Don’t we read in 2 Corinthians 9:6 that “he who sows sparingly will also reap sparingly, and he who sows bountifully will also reap bountifully?” You want bountiful blessings from God? Then you must sow bountifully! How about the long-term blessing too – the spiritual rewards forever in heaven that Jesus promised. “Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where neither moth nor rust destroys, and where thieves do not break in or steal” (Mt. 6:19-20).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami		4	Servings

INGREDIENTS

2		Ripe tomatoes, diced
1/4	c	Fresh basil, chopped
3	T	Extra virgin olive oil
1	T	Balsamic vinegar
4		8-ounce halibut steaks
3	T	Vegetable oil
		Salt and freshly cracked
		black pepper to taste
4	T	Lemon juice, about 1 lemon
1	t	Minced garlic

INSTRUCTIONS

more from The Thrill of the Grill (one esp for Chris!)  The halibut is
the largest member of the flounder family, sometimes  weighing as much
as seven hundred pounds. This means that, although  it is a flat fish,
its body is thick enough to cut steaks from, with  the bone in. When
grilling,, I always prefer fish or meat with bones,  since they hold
together better,,, are tenderer , ,and retain more  juice and flavor.
The halibut's firm flesh and delicate flavor also  makes it
particularly suitable for grilling.  I would be reluctant to serve this
fish with a strong relish for fear  it would be too overpowering. Here
I serve it with a fresh raw tomato  sauce that provides a subtle
background for the main attraction, the  high-quality,, delicately
flavored fish.  Put the diced tomato into a mixing bowl. Add the basil,
olive oil, and  vinegar, mix well, and set aside. Rub the fish with
vegetable oil and  season with salt and pepper to taste. Grill the fish
over a  medium-hot fire for 5 to 6 minutes per side, until the flesh is
opaque all the way through. Add the lemon juice and garlic to the
tomato mixture, and mix well. Spoon some sauce on a plate and place a
fillet on top of the sauce. Posted to recipelu-digest by molony
<molony@scsn.net> on Mar 04, 1998

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