Name: Sea Bass Languedoc Style
Ingredients: 4 tb Extra-virgin olive oil; 2 (8 oz) sea bass fillets or tuna steaks (1 inch thick); 12 Large garlic cloves, sliced; 8 Fresh thyme sprigs (left whole); 3 tb Fresh lemon juice; Chopped fresh chives or green onion tops

What are some traits that mark an Olympian? 1. They have a “whatever-it-takes” attitude. They’ve made the decision to pay any price and bear any burden in the name of victory. 2. They have a plan to push forward when they encounter obstacles. They know facing adversity is part of being successful. 3. They have strict accountability. 4. They consider “very good” (or worse, “good enough”) to be “bad.” They are driven to perform at an elite level. 5. They set high goals for themselves. Motivation is keeping your eyes on the goal. 6. They are humble to know others can provide advice to make them better. 7. Levels of priorities are set and their life stays in-tune with those priorities. The same single-minded devotion expected from an Olympian is the same single-minded devotion our Savior expects from His followers. Yes, the fruit of sacrifice and self-denial will be different. Yes, the goals and rewards are different. And yes, the source of strength is different. However, the traits that mark an Olympian that I mentioned earlier could also apply to the traits that mark a disciple of Jesus Christ. If anything, we should be more motivated (see 1 Cor. 9:24-27a).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish, Main dish	2	Servings

INGREDIENTS

4	tb	Extra-virgin olive oil
2		(8 oz) sea bass fillets or tuna steaks (1 inch thick)
12		Large garlic cloves, sliced
8		Fresh thyme sprigs (left whole)
3	tb	Fresh lemon juice
		Chopped fresh chives or green onion tops

INSTRUCTIONS

Heat 2 tablespoons oil in heavy large non-stick skillet over medium-high
heat.  Season fish with salt and pepper. Add to skillet and saute until
just cooked through, turning occasionally, about 8 minutes. Transfer fish
to plates.  Reduce heat to medium-low. Add remaining 2 tablespoons oil,
garlic and thyme and cook until garlic is golden brown, stirring
occasionally, about 4 minutes.  Add lemon juice and simmer until liquid
thickens slightly, about 1 minute. Season to taste with salt. Spoon sauce,
garlic and thyme over fish. Sprinkle with chives and serve.
From the Languedoc-Roussilon region of France. Bon Appetit/May 94 Typed by
Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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