Halibut With Tomatoes And Black Olives

The lifelessness experienced in so many churches in our day can be traced directly to the multitudes of families in those churches which contain Sunday-morning Christians only. It is plain to see the cause for such deadness when such individuals are not consistently worshiping God in private. Statistics reveal that only 11 percent of all professing Christians in America read their Bible or some portion of it once a day. If so few professing Christians are spending time alone with God, it should not be surprising that family worship as a practice among professing Christian families is practically nonexistent.

Jerry Marcellino

CATEGORY	CUISINE	TAG	YIELD
	European	Baked, European, Main course, Spring, Summer	2	Servings

INGREDIENTS

2	lb	Halibut, boned and skinned
1/4	c	Olive oil
2		Ripe tomatoes
8		Black, to 10
		olives-preferably
		Italian
		Greek, or Provental for
		flavor
1	T	Chopped fresh oregano
		Or 2 teaspoons dried oregano
1/2	c	White wine
		Sea salt
		Fresh ground black pepper

INSTRUCTIONS

Preheat oven to 375 F. Arrange fish in a baking dish and pour oil over
fish. Slice tomatoes into dish around fish; sprinkle olives and
oregano over fish and tomatoes. Place dish in preheated oven and bake
7-8 minutes.  Pour wine into dish; with a tablespoon, baste fish with
pan juices and  wine. Season to taste. Bake 5-6 minutes; baste again
and test fish  with a fork (fish will flake when done).  NOTES :
Halibut baked with olive oil, tomato slices, oregano, black  olives,
and white wine. Halibut is my favorite white fish because of  its
flavor and firm texture.  Recipe by: Â¼ Cole Publishing  Posted to
MM-Recipes Digest V4 #12 by maintech@ne.infi.net on Jun 08,  99,
converted by MM_Buster v2.0l.

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