Name: Red Snapper with Mango Shrimp Salsa
Ingredients: 2 tb Olive oil; 3 Shallots; minced; 1 Garlic clove; minced; 1 c Peeled; deveined, diced raw shrimp; Juice from 1/2 lemon; Juice from 1/2 lime; Juice from 1/2 orange; 3 Serrano chilies; seeded, diced; 3 Italian Roma tomatoes; seeded, diced; 3 Tomatillos; husks removed,; Seeded; and diced; 1 sm Mango; peeled, diced; 1/2 bn Cilantro leaves; chopped; Sea salt; to taste; Freshly-ground black pepper; to taste; 4 Red snapper filets -; (6 to 8 oz ea); 2 ts Olive oil; to 3 tspns

Wrath, unlike love, is not one of the intrinsic perfections of God. Rather, it is a function of God's holiness against sin. Where there is no sin, there is no wrath-but there will always be love in God. Where God in His holiness confronts His image-bearers in their rebellion, there must be wrath, or God is not the jealous God He claims to be, and His holiness is impugned. The price of diluting God's wrath is diminishing God's holiness.

D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Grains	Niger	Toohot07	4	servings

INGREDIENTS

2	tb	Olive oil
3		Shallots; minced
1		Garlic clove; minced
1	c	Peeled; deveined, diced raw shrimp
		Juice from 1/2 lemon
		Juice from 1/2 lime
		Juice from 1/2 orange
3		Serrano chilies; seeded, diced
3		Italian Roma tomatoes; seeded, diced
3		Tomatillos; husks removed,
		Seeded; and diced
1	sm	Mango; peeled, diced
1/2	bn	Cilantro leaves; chopped
		Sea salt; to taste
		Freshly-ground black pepper; to taste
4		Red snapper filets -; (6 to 8 oz ea)
2	ts	Olive oil; to 3 tspns

INSTRUCTIONS

Prepare the grill to make a hot fire. To prepare the Mango Shrimp Salsa,
heat the 2 tablespoons of oil in a medium skillet, over medium heat. Add
the shallots and garlic. Saute 2 to 3 minutes, then add the shrimp. Saute 2
to 3 minutes more, or until the shrimp turns pink. Add the fruit juices,
chilies, tomatoes, and tomatillos. Cook just long enough to warm the
tomatoes and combine the ingredients. Remove from heat and gently stir in
the mango and cilantro. Season with the salt and pepper. Set aside. Coat
the fish with the 2 teaspoons of oil on both sides. Season with salt and
pepper. (Rub the grill with additional oil to prevent the fish from
sticking.) Grill the fish on one side about 5 minutes or less. Using a
metal spatula, carefully turn the fish and grill about 3 minutes or less,
depending on the thickness of the fish. Spoon the warm salsa over the
grilled fish and garnish with sprigs of cilantro. This recipe yields 4
servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6275 broadcast 04-30-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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