Name: Grilled Red Snapper
Ingredients: 1 Whole red snapper; split and butterflied, (about 2 pounds worth); 1/2 c Achiote paste; 1/2 c Orange juice; 3 tb Lemon juice; 3 tb Lime juice

Excellence is, in fact, a relationship. There is only One is truly and perfectly excellent. He alone is the sum and definition of what excellence is and does. So the one who is excellence, in His grace, came to you when you were in a state of anything but excellence, and by grace offered you the promise of actually becoming a partaker of His divine nature. He then connects you to purposes and goals way higher, way grander and more glorious than you would every have sought for yourself... Your hope of ever being excellent in His eyes and doing what is excellent in His sight is found in your relationship to Him and in His grace that not only forgives and accepts but radically transforms. And He calls and empowers you to display His excellency and the excellency of His grace. It is only this excellency that has the power to free us from the false excellency of human pride and the mediocrity that results when we are okay with ourselves and our world just the way they are.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
	Mexican		1	Servings

INGREDIENTS

1		Whole red snapper; split and butterflied, (about 2 pounds worth)
1/2	c	Achiote paste
1/2	c	Orange juice
3	tb	Lemon juice
3	tb	Lime juice

INSTRUCTIONS

http://bbq.miningco.com/library/recipes/blfish2.htm
Mix achiote paste (you should be able to find it in a Mexican market) with
citrus juices. Cover all surface of the fish. Place inrefigerator and let
sit for at least two hours. Light grill and get a medium flame. Oil grill
and place fish skin side down. When fish is about half way done (about 5
minutes) turn and continue cooking another 3 minutes. The fish is done when
the juices start boiling. You should be able to lift the central bone out
easily when the fish is cooked. Top with heated salsa.
Posted to recipelu-digest by molony <<molony@scsn.net> on Feb 19, 1998

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