Poached Fish With Ginger

The cross is not a nebulous, indefinable symbol of self-giving love; on the contrary, the cross is the monumental display of how God can be just and still pardon guilty sinners. At the cross, God, having imputed the sins of His people to Christ, pronounces judgment upon His Son as the representative of His people. There on the cross God pours out the vials of His wrath unmixed with mercy until His Son cries out, “My God, my God, why have you forsaken me?” (Psalm 22:1; Matthew 27:46).

Albert Martin

CATEGORY	CUISINE	TAG	YIELD
Seafood			4	Servings

INGREDIENTS

3		Stalks celery, 3" sticks up
		to 4
		Ginger root, 1" piece
		minced
1		Clove garlic, minced
1		Whole lemon, sliced
1/4	c	Soy sauce
1	c	Water
1	lb	Flounder or other lean white
		fish fillets
		Flat leaf parsley, chopped

INSTRUCTIONS

Arrange the celery sticks in a layer in the bottom of a covered
saucepan. This is your "steaming rack." Add the next 5 ingredients.
Bring to a boil and simmer 5 minutes. Lay the fish on the celery and
cover the pan. Steam about 5 minutes, or until the fish is firm and
flakes with a fork. Sprinkle with chopped parsley. Serves 4.  NOTES :
Today's recipe features a basic fish cooking technique that  works with
many other combinations of bottom-layer vegetables and  seasonings. Yo=
u can serve the "steaming rack" vegetables, or use  tough outer leaves
or stalks and discard them. Bon appetit from the  Chef and staff at
World Wide Recipes Recipe by: World Wide Recipes:
TheChef@wwrecipes.com  Posted to recipelu-digest by "Valerie Whittle"
<catspaw@inetnow.net>  on Feb 27, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 557 Calories From Fat: 322 Total Fat: 35.7g Cholesterol: 175.6mg Sodium: 1031.2mg Potassium: 845mg Carbohydrates: 4.1g Fiber: <1g Sugar: 1.3g Protein: 51.7g