Name: Halibut with Sake Kasu
Ingredients: 1 c Sake kasu; (available in; ; Japanese and other; ; Asian specialty; ; food stores); 1/2 c Sugar; 1 1/2 c Mirin; 2 lb Halibut fillets; 4 tb Julienned fresh ginger; blanched briefly in; ; boiling water, to; ; soften

Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
	Japanese	Taste3	1	servings

INGREDIENTS

1	c	Sake kasu; (available in
		; Japanese and other
		; Asian specialty
		; food stores)
1/2	c	Sugar
1 1/2	c	Mirin
2	lb	Halibut fillets
4	tb	Julienned fresh ginger; blanched briefly in
		; boiling water, to
		; soften

INSTRUCTIONS

In a food processor combine kasu and sugar; process until well-blended. Add
wine and process to a paste. In a large nonreactive baking dish spread half
of kasu paste and top with halibut fillets in a single layer. Rub remaining
mixture over fish. Cover tightly with plastic wrap and refrigerate
overnight.
Heat a griddle or large nonstick skillet over high heat. Remove fish from
marinade, rinse quickly under running water and pat dry. Sear fish, turning
once, about 4 minutes on each side and serve immediately garnished with
blanched ginger.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4628
Converted by MM_Buster v2.0l.

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