Grilled Whole Black Bass With Onions, Olives And Red Char

But underlying much of the conscious rejection of spiritual discipline is the fear of legalism… But nothing could be farther from the truth if you understand what discipline and legalism are. The difference is one of motivation: legalism is self-centered; discipline is God-centered. The legalistic heart says, “I will do this thing to gain merit with God.” The disciplined heart says, “I will do this thing because I love God and want to please Him.” There is an infinite difference between the motivation of legalism and discipline! (Paul) knew this implicitly and fought the legalists bare-knuckled all the way across Asia Minor, never giving an inch. And now he shouts to us, “Train (discipline) yourself to be godly”! If we confuse legalism and discipline, we do so to our soul’s peril.

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
	Swiss	Molto02	4	Servings

INGREDIENTS

2	T	Virgin olive oil
2		Black bass -, 2 lbs ea
		scaled gutted
		Washed and rinsed
4	T	Extra-virgin olive oil
1		Red onion, thinly sliced
1	c	Black olives from Liguria
4	c	Chopped red Swiss chard
		abt 2 lbs cut 1" thick
		ribbons
		Juice and zest of 1 lemon
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Green Olive Pesto, see *
		Note
		Lemon wedges

INSTRUCTIONS

Note: See the "Green Olive Pesto" recipe which is included in this
collection.  Preheat grill or barbecue. Season fish inside and out and
brush with  virgin olive oil. Place on grill and cook 12 to 15 minutes,
turning  every 3 to 4 minutes, until cooked through yet still moist.
Heat  12-inch skillet over medium heat and add 4 tablespoons
extra-virgin  olive oil. Add red onion and wilt 1 minute. Add olives,
chard and  lemon juice and toss to wilt -- about 2 to 3 minutes. Season
with  salt and pepper and set aside in warm place. Place fish on large
serving platter, arrange chard around border and serve immediately.
Serve lemon wedges and Green Olive Pesto on side dishes, so each
person can serve his or herself. This recipe yields 4 main course
servings.  Recipe Source: MOLTO MARIO with Mario Batali From the TV
FOOD NETWORK  ~ (Show # MB-5634 broadcast 02-07-1996) Downloaded from
their  Web-Site - http://www.foodtv.com  Formatted for MasterCook by
Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com ~or-
MAD-SQUAD@prodigy.net  07-09-1998  Recipe by: Mario Batali  Converted
by MM_Buster v2.0l.

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