Name: Marinated Raw Fish
Ingredients: 1 lb Hoki fillets; Fresh lime or lemon juice; 1 sm Onion cut into thin slices &; Separated; 3 Canned & chopped jalapeno; Chiles; 3 tb Olive oil; 2 tb White wine vinegar; Salt to taste

Why do any of us get upset or tense when confronted? Why do any of us activate our inner lawyer and rise to our own defense? Why do any of us turn the tables and remind the other person that we are not the only sinner in the room? Why do we argue about the facts or dispute the other person’s interpretation. We do all of these things because we are convinced in our hearts that we are more righteous that how than we are being portrayed in the moment of confrontation. Proud people don’t welcome loving warning, rebuke, confrontation, question, criticism, or accountability, because they don’t feel the need for it. And when they do fail, they are very good at erecting plausible reasons for what they said or did, given the stress of the situation or relationship in which it was done.

Paul David Tripp

CATEGORY	CUISINE	TAG	YIELD
Seafood		Seafood	1	Servings

INGREDIENTS

1	lb	Hoki fillets
		Fresh lime or lemon juice
1	sm	Onion cut into thin slices &
		Separated
3		Canned & chopped jalapeno
		Chiles
3	tb	Olive oil
2	tb	White wine vinegar
		Salt to taste

INSTRUCTIONS

Cut fish into 1/2" cubes, place in glass bowl & cover with juice.
Refrigerate 4 to 12 hours, turning a few times so that all surfaces
of fish are cooked by juice. Gently mix in onion, chiles, oil,
vinegar & salt. Served chilled.  Note**Serve as a salad, or with warm
tortillas, corn chips, toast quarters for an appetizer or first
course.
**Other fish such as scod, turbot, monkfish, rockfish or scallops may
be used.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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