Name: Hawaiian Grilled Fish Salad with Pineapple
Ingredients: 6 Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each; 2 ts + 1 tb oil; divided; 4 ts Lemon juice; divided; 4 ts Minced fresh ginger; divided; 1 Medium yellow bell pepper diced; 1 Small sweet onion or red onion finely chopped; 2 cn Crushed pineapple in juice 8 ounce cans; 1/2 c Golden raisins; 1/4 ts Cayenne pepper; 3 c Torn fresh spinach; 3 c Torn fresh romaine; 6 servings.

Saving faith is not a decision that is made, and it is not a mouthing of a certain formula. Even if the formula is recited in prayer, this is not saving faith. Manipulating a person to say go through certain motions and say certain words does him no good whatever. This is not saving faith. This is dangerous indeed. Can a man really be saved by saying 'yes' to a series of questions? Have we done them any favor by allowing them to think so? This is a misunderstanding of saving faith. It is a confusion of professed faith with true saving faith. This mistake has resulted in the unprecedented number of false converts which this century of evangelism has produced. Decisions and numbers there are, but the 'converts' are notoriously unconverted. This is a direct result of confusing decisions with true faith, and it is a blight on the church. It is also inevitable. And it is shameful. And it is harmful, for we have convinced unconverted people that they are safe.

Fred Zaspel

CATEGORY	CUISINE	TAG	YIELD
Seafood	Hawaiian	Salads, Fish	6	Servings

INGREDIENTS

6		Firm fish steaks or fillets salmon, halibut, swordfish tuna, mahimahi, amberjack or opah about 6 ounces each
2	ts	+ 1 tb oil; divided
4	ts	Lemon juice; divided
4	ts	Minced fresh ginger; divided
1		Medium yellow bell pepper diced
1		Small sweet onion or red onion finely chopped
2	cn	Crushed pineapple in juice 8 ounce cans
1/2	c	Golden raisins
1/4	ts	Cayenne pepper
3	c	Torn fresh spinach
3	c	Torn fresh romaine
	6	servings.

INSTRUCTIONS

Rinse fish in cool water and pat dry.  Combine 2 teaspoons oil, 2
tablespoons lemon juice and 1 teaspoon ginger and coat both sides of fish.
(Refrigerate for up to an hour.)  To prepare Pineapple Salsa, heat
remaining oil in a medium skillet.  Add yellow pepper and onion and saute
until soft. about 4 minutes. Add crushed pineapple, raisins, cayenne and
remaining lemon juice and ginger;  saute until pineapple is warm, about 4
minutes longer.  (Salsa can be made ahead up to 24 hours; but bring to room
temperature before using.)  Grill fish 4 to 5 inches from hot coals,
turning once, until fish is barely opaque in the center, and just begins to
flake when tested with a fork about 2 minutes per side for 3/4-inch thick
fish steaks.  Divide spinach and romaine among six plates and place a
grilled fish steak on each. Top with pineapple salsa as a dressing. Yield:
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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