Name: Grilled Swordfish with Tomato Olive Vinaigrette
Ingredients: 2 Cloves garlic,; minced; Juice of 1 lemon; 1/3 c Olive oil; Salt and pepper; 2 6 ounce swordfish steaks; 1 c Diced tomatoes; 1/4 c Chopped sun-dried tomatoes; 1/4 c Pitted and chopped black olives; 1/4 c Chopped red onion; 1/4 c Chopped mixed herbs; (i.e. basil, thyme, parsley, etc.; 3 c Mixed greens; Garnish: lemon wedges

Explain the Gospel as perfectly as possible and they sadly just do not see it. The problem is not necessarily the presenter. The problem is definitely not the Gospel! Paul says in 2 Corinthians 4:4 that the Gospel is “the glory of Christ, who is the image of God.” That’s impressive, as good as it gets! But because of the spiritual blindness of the individual (2 Cor. 4:3-4), unable to see the Gospel’s greatness, there is simply no desire without God’s enabling power. And add to the blindness, a spiritually dead heart (Eph. 2:1), and there is absolutely no way a person on his or her own will ever desire Jesus Christ. In other words, people are not blinded because they chose to renounce the Gospel. Rather people renounce the Gospel because they are blinded by the evil one.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		New, Text, Import	1	Servings

INGREDIENTS

2		Cloves garlic,; minced
		Juice of 1 lemon
1/3	c	Olive oil
		Salt and pepper
2		6 ounce swordfish steaks
1	c	Diced tomatoes
1/4	c	Chopped sun-dried tomatoes
1/4	c	Pitted and chopped black olives
1/4	c	Chopped red onion
1/4	c	Chopped mixed herbs; (i.e. basil, thyme, parsley, etc.
3	c	Mixed greens
		Garnish: lemon wedges

INSTRUCTIONS

In a food processor or blender combine garlic, lemon juice, olive oil and
salt and pepper. Drizzle 2 tablespoons of the dressing over the swordfish
steaks and coat both sides. Set aside for 10 minutes.
In a bowl combine olives, tomatoes, red onion, herbs and half of the
remaining dressing and toss to coat. Heat a cast iron grill pan over medium
high heat. Grill swordfish, depending on thickness, for 3-4 minutes per
side.
In another bowl toss the mixed greens with the remaining dressing. Transfer
greens to a decorative plate and top with grilled swordfish and tomato
mixture. Garnish with lemon wedges.
Yield: 2 servings
Recipe By     :COOK'S CHOICE SEAN & CATHY SHOW #CH1219
Posted to MC-Recipe Digest V1 #253
Date: Sun, 20 Oct 1996 18:10:14 -0400
From: Meg Antczak <meginny@frontiernet.net>

A Message from our Provider:

“Forgiveness is not automatic”