Name: Orange Roughy Veracruz
Ingredients: 2 ts Olive oil; 1 c Sliced onion; 2 cl Garlic, minced; 1 c Yellow bell pepper rings; 1 cn (14.5 oz) mexican-style; Stewed tomatos w/jalapeno; Peppers undrained; 4 4 oz pieces orange roughy; Dash of garlic powder; Dash of ground red pepper

It is a marvel to me how men continue at ease in preaching year after year without conversions. Have they no bowels of compassion for others? No sense of responsibility upon themselves? Dare they, by a vain misrepresentation of divine sovereignty, cast the blame on their Master? Or is it their belief that Paul plants and Apollos waters, and that God gives no increase? Vain are their talents, their philosophy, their rhetoric, and even their orthodoxy, without the signs following. How are they sent of God who bring no men to God? Prophets whose words are powerless, sowers whose seed all withers, fishers who take no fish, soldiers who give no wounds-are these God's men? Surely it were better to be a mud-raker, or a chimney-sweep, than to stand in the ministry as an utterly barren tree.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood	Veracruz	Cyberealm, Mom’s best, Fish, Low-cal	4	Servings

INGREDIENTS

2	ts	Olive oil
1	c	Sliced onion
2	cl	Garlic, minced
1	c	Yellow bell pepper rings
1	cn	(14.5 oz) mexican-style
		Stewed tomatos w/jalapeno
		Peppers undrained
4		4 oz pieces orange roughy
		Dash of garlic powder
		Dash of ground red pepper

INSTRUCTIONS

1.  Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic, saute 7 minutes or until tender. Add peppers and tomatos;
cook over medium-high heat 3 minutes. Add fish; sprinkle with
garlic powder and pepper. Cover and reduce heat, simmer 5 minutes.
2.  Turn fish over. Cover and simmer an additional 5 minutes
or until fish flakes with a fork. Transfer to individual serving
plates, reserving cooking sauce in skillet. Keep fish warm.
3.  Place skillet with cooking sauce over medium-high heat, and cook
3 minutes or until thickened. Serve sauce over fish.
Calories:  149 per serving
Source:  Cooking Light Magazine, May-June 1993
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip

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