Name: Indoor Fish Barbecue
Ingredients: 18 oz Swordfish steak(s); skin removed, (up to 20) optional-- hardwood chips, wok, foil and cake rack for impromptu indoor barbecue smoker; 4 tb Unsalted butter; at room temperature; 1 Scallion; finely sliced; 1/4 ts Ground cumin; Salt and freshly ground black pepper; 4 oz Grated monterey jack cheese; Vegetable oil

Worldliness in the church is the number one enemy, and that comes in when we have unspiritual people, and we have unspiritual people too often because they are nominal Christians. They have the language, they have the outward, but they don’t have the power. So, Paul's words: 'The kingdom of God is not in word but in power.' That whole school of Edwards and Alexander and so on — they believed in the power of religion. You know, men candidating for the ministry, and the minister saying, 'Can he pray down the Holy Spirit?' Imagine that question today. Can a man pray down the Holy Spirit? It’s not perhaps exactly the sentence we would say is completely correct, but you know what they meant... When those men prayed, the Holy Spirit did come down.

Iain Murray

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Vegetables	Indo	Fish-fs, Bbq-fs	4	Servings

INGREDIENTS

18	oz	Swordfish steak(s); skin removed, (up to 20) optional– hardwood chips, wok, foil and cake rack for impromptu indoor barbecue smoker
4	tb	Unsalted butter; at room temperature
1		Scallion; finely sliced
1/4	ts	Ground cumin
		Salt and freshly ground black pepper
4	oz	Grated monterey jack cheese
		Vegetable oil

INSTRUCTIONS

Make a deep pocket in the side of the steak or steaks. Beat butter with
scallion, ground cumin, salt and pepper to taste, cheese and drops of lemon
juice. Preheat grill or broiler.
(You can first give the swordfish a "barbecued" smoky flavor in the
following way. (Open windows wide.) Line a wok with foil. Set some hardwood
chips in wok. Set a cake rack 2 inches above hardwood and set swordfish on
rack. Heat wok and when smoke rises, cover fish lightly with foil, then
with wok lid and smoke for 4 minutes. Remove from heat.)
Stuff fish with mixture and grill or broil (2 inches away from heat source)
3 to 4 minutes a side or until just cooked through). Cut into thin diagonal
slices and serve over roasted pepper salad.
Yield: 4 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6714 Posted to MC-Recipe Digest
V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997

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