Name: Monkfish with Two Sauces
Ingredients: One; (16-ounce) jar; ; pickled beets,; ; drained; One; (14.5-ounce) can; ; chicken broth; One; (10-ounce) package; ; frozen "petite"; ; peas, thawed; 1/4 c Heavy cream; 2 lb Boneless monkfish cut into 2-inch square; ; pieces; 6 tb Unsalted butter; melted; 1 tb Paprika; Salt and freshly ground black pepper; 1 tb Unsalted butter

The Holy Spirit used four Greek words that are transliterated “baptism” or like derivatives in our English Bibles. In its context, each word gives the impression of immersion. Whether it is the baptism of trials or the baptism into the church or ceremonial washings or dipping bread into a bowl of oil, these words in the Bible and in other secular Greek writings of the time imply immersion. For instance, the verb Bapto in every usage means “to dip” or “to dye.” The word was used in common language when items were completely engulfed in a liquid to produce a change in color. Therefore, all Greek lexicons give the primary meanings of these 4 words as “dip,” “plunge” or “immerse.” As a matter of fact, the six Greek words that could be translated “pour” or “sprinkle” are never used in connection with water baptism.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Seafood		Burt, Wolf	1	servings

INGREDIENTS

		One; (16-ounce) jar
		; pickled beets,
		; drained
		One; (14.5-ounce) can
		; chicken broth
		One; (10-ounce) package
		; frozen "petite"
		; peas, thawed
1/4	c	Heavy cream
2	lb	Boneless monkfish cut into 2-inch square
		; pieces
6	tb	Unsalted butter; melted
1	tb	Paprika
		Salt and freshly ground black pepper
1	tb	Unsalted butter

INSTRUCTIONS

TO MAKE THE SAUCES: In a food processor or blender, puree the beets with 1
cup of chicken broth and set aside in a small saucepan. Puree the peas with
the remaining broth and heavy cream and set aside in another saucepan.
TO PREPARE THE MONKFISH: Preheat the oven to 400&deg; F. Dip each piece of
monkfish in the melted butter. Sprinkle each piece with paprika and set on
a baking sheet and roast for 10 minutes or until just cooked through.
While the monkfish is roasting, in separate saucepans, over low heat,
simmer the beet and pea sauces. When they come to a simmer, season each one
with salt and pepper to taste. Blend a tablespoon of butter in the beet
sauce and remove both from the heat.
TO SERVE: Center 3 pieces of monkfish in the middle of each plate. Spoon
about 1/3 cup beet sauce to the left of the fish and 1/3 cup of pea sauce
to the right.
Converted by MC_Buster.
Per serving: 937 Calories (kcal); 103g Total Fat; (96% calories from fat);
3g Protein; 6g Carbohydrate; 299mg Cholesterol; 36mg Sodium Food Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 20
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”