Name: Moroccan Fish
Ingredients: Nile Perch; sliced; 3 Cloves garlic; Sweet paprika; Cilantro; (fresh); 4 Tomatoes; 4 Red peppers; Parve chicken soup powder; 1 sm Can tomato paste

The remedy is to turn back to the cross. Our Lord proved to us the redemptive power of suffering for His sake. But we have to choose it. We are constantly tempted to withdraw into self-protection and anger and defensiveness. But looking to the Lord moment by moment, we can embrace the cross with its pain and see Him use us to communicate more grace to people who aren’t even asking for it. We didn’t ask, and He suffered for us anyway. That kind of love was the only power that could get through to us. And it did.

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Meats	Moroccan		1	Servings

INGREDIENTS

		Nile Perch; sliced
3		Cloves garlic
		Sweet paprika
		Cilantro; (fresh)
4		Tomatoes
4		Red peppers
		Parve chicken soup powder
1	sm	Can tomato paste

INSTRUCTIONS

Defrost the fish by soaking in cold water. After a half hour, change the
water, rinse the fish well and squeeze out the excess liquid gently. Soak
and change water twice more following the above procedure.
Slice the tomatoes and red peppers and line the bottom of a deep, covered
skillet with them.
Rinse the fish and put in a colander to drain.
Mix together tomato paste, 1-2 tablespoons soup powder, sweet paprika
(about 2 teaspoons) and salt and pepper to taste.
Dip the fish in this sauce and then place on top of vegetables.
Spread remaining sauce over top of the fish. Slice the garlic lengthwise
and place around skillet.
Bring to a boil, uncovered, on a high flame. Reduce flame and cook covered
for about l0 minutes. Uncover and continue to cook for another 20 minutes.
Using a spatula, move fish and sauce to a baking dish and bake, uncovered,
for about 20 minutes. You want to have some liquid left from the sauce, but
not much and the fish should start to look a little crispy.
We served this, with great response, as an appetizer on Friday night. Even
the kids asked for seconds!
Posted to JEWISH-FOOD digest by Helen Ring <aring@shani.net> on Oct 27,
1998, converted by MM_Buster v2.0l.

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