Monkfish With Almonds, Sweet Red Peppers And Saffron

Spiritual battles are fought on the turf of the human mind. It is not about identifying territorial demons or binding demons or rebuking demons. So are we battling the forces of darkness? Yes, because our ultimate battle is “not against flesh and blood” (Eph. 6:12), but no, because we are not called in Scripture to go toe-to-toe engaging in hand-to-hand combat with demonic forces. The war is over the control of human minds. Our aim is to liberate people from demonic strongholds. We are to free the prisoners of war. Our call is to convert not demons, but people. The arena therefore is not mystical, but intellectual. Therefore, according to 2 Corinthians 10:5, we “destroy [intellectual things] raised up against the knowledge of God.” How? We do it with the Word of God. We combat the error that has already been sown in people’s minds with truth. We, verse 5, “are taking every thought captive to the obedience of Christ.” This shows that the primary problem is that people have a wrong understanding of Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Spanish	Ceideburg 2, Seafood, Spanish	6	Servings

INGREDIENTS

2	lb	Monkfish, in large whole
		filets skin and
		membranes
		removed
2	T	Olive oil
3		Garlic cloves, minced
3		Red bell peppers, cored
		seeded cut into strips
		lengthwise
3/4	c	Whole almonds, toasted
1/2	t	Saffron threads
1/2	c	Dry white wine
1/2	c	Fish stock
1/2	t	Salt
1/2	t	White pepper, or to taste
1		Ounce sliced almonds
		toasted for garnish

INSTRUCTIONS

Preheat the oven to 350F. Bake the fish in a buttered baking pan for
15 minutes.  Let cool.  Cut into medallions and set aside.  Reserve
the baking juice. Heat the oil in a large skillet, add the garlic and
peppers and saute over low heat for 20 minutes, stirring  occasionally.
Grind whole almonds finely in a food processor and add  to the skillet
with the saffron, wine, stock, reserved fish juices,  salt and pepper;
cook over medium heat for 5 minutes.  Transfer to a  blender or food
processor and puree. Return the sauce to the skillet,  add the fish
medallions, and heat through. Serve immediately, with  sliced almonds
sprinkled on top. Serves 6. PER SERVING: 370 calories,  34 g protein, 8
g carbohydrate, 23 g fat (3 g saturated), 103 mg  cholesterol, 288 mg
sodium, 3 g fiber. From "The Catalan Country  Kitchen,"by Marimar
Torres (Aris/Addison Wesley, 1992). Posted by  Stephen Ceideberg;
February 24 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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