Name: Indian Broiled Fish with Many Spices
Ingredients: 2 tb Lemon juice; 2 tb Dry mustard; 2 ts Ground cumin; 1 ts Ground coriander; 1 ts Salt; 1/4 ts Garam masala (optional, See NOTE); 4 Swordfish or halibut steaks, 1-inch thick (about 2 lb); 2 tb Melted margarine or butter

One of the great dangers with constant guilt: we learn to ignore our consciences. If we are truly sinning, we need to repent and implore the Lord to help us change. But if we aren’t sinning, if we are perhaps not as mature as we could be, or are not as disciplined as some believers, or we are making different choices that may be acceptable but not extraordinary, then we should not be made to feel guilty. Challenged, stirred, inspired, but not guilty.

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
Seafood	Indian	Fish*shell, East/orient	4	Servings

INGREDIENTS

2	tb	Lemon juice
2	tb	Dry mustard
2	ts	Ground cumin
1	ts	Ground coriander
1	ts	Salt
1/4	ts	Garam masala (optional, See NOTE)
4		Swordfish or halibut steaks, 1-inch thick (about 2 lb)
2	tb	Melted margarine or butter

INSTRUCTIONS

The fragrant brushing of spices called for here will add a piquant flavor
redolent of Indian cooking to fish steaks, whether swordfish or halibut.
Mix together all ingredients except fish and margarine. Spread mixture
evenly on both sides of fish. Place fish in shallow glass or plastic dish.
Cover and refrigerate at least 12 hours. Set oven control to broil or 550F.
Arrange fish on rack in broiler pan and drizzle with melted margarine.
Broil with tops about 4 inches from heat until light brown, about 7
minutes. Turn. Drizzle with melted margarine. Broil until fish flakes
easily with fork, 5 to 7 minutes longer. NOTE: Garam masala is a blend of
ground spices with many variations. It is available in Indian markets and
at some supermarkets.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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