Name: Red Snapper Baked with Lemon and Mint
Ingredients: 1 lb Red snapper fillets; 1/8 ts Salt; 1/8 ts Pepper; 1 tb Fresh mint; chopped; 1/2 ts Dried mint; crushed; 1 ts Lemon peel; finely shredded; 2 tb Lemon juice

Some would suggest that Jesus was “seeker sensitive” in that He worked His miracles in order to attract large crowds to which He could share the gospel. But in several passages it is plain this is not His motive: Mark 5:43; 7:36; 8:26, 30; and Luke 4:9-12 (and these are by no means exhaustive). Clearly, Christ did not intend these miraculous works for public exploitation. There is little to indicate Christ worked miracles in order to draw a crowd. He was opposed to selling the gospel by appealing to their love for the sensational. (See Jn. 2:23-25)… He sharply rebuked the five thousand for seeking Him for merely physical satisfaction. Jesus did not teach us to draw people to Him by appealing to their senses. Instead He claimed full responsibility for drawing all to Himself by way of the cross (Jn. 12:32); therefore, exalting Christ, "and Him crucified," is to be the primary object in worship, as well as evangelism. (See Rev. 5:8.)

Bill Izard

CATEGORY	CUISINE	TAG	YIELD
			4	Servings

INGREDIENTS

1	lb	Red snapper fillets
1/8	ts	Salt
1/8	ts	Pepper
1	tb	Fresh mint; chopped
1/2	ts	Dried mint; crushed
1	ts	Lemon peel; finely shredded
2	tb	Lemon juice

INSTRUCTIONS

OR
Thaw fish, if frozen. Measure thickness of fish.
Place in an ungreased 2-quart rectangular baking dish, turning under thin
edges to make even thickness.   Season with salt and pepper.
Sprinkle with mint and lemon peel.
Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4
to 6 minutes per 1/2-inch thickness of fish.
Using a slotted spatula, transfer fish fillets to a serving platter.
Drizzle fish with lemon juice.
Posted to EAT-L Digest 29 Jul 96
Date:    Mon, 29 Jul 1996 23:44:10 -0500
From:    Sharon <[email protected]>
NOTES : The ridges and interior tunnels of the pasta catch every morsel of
this robust sauce made of ground lamb, herbs, and feta cheese.
For a more
unctuous sauce, add about 1/3 cup. freshly grated Parmesan cheese
along with
the feta; combining them delivers a certain depth of flavor that
rounds out
the taste of the lamb.  Serve the pasta in wide shallow bowls,
with toasts
made from slices of olive, rosemary, or multigrain bread.

A Message from our Provider:

“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”