Name: Sherry Herbed Halibut
Ingredients: 1/4 ts Onion salt; 1/2 ts Oregano; 1/4 ts Dried parsley flakes; 1/4 ts Tarragon; 1/4 ts Pepper; 1 Garlic clove, minced; 1/4 c Butter, melted; 4 Halibut fillets; 3 tb Dry sherry

Even when preaching the Word of God does not soften and save and heal, it is not necessarily ineffective. This preaching of the Word may be doing God’s terrible work of judgment. It may be hardening people, and making their ears so dull that they will never want to hear again. There is a judgment in this world – not just in the world to come (Romans 1:24) – and oh, how we should flee from it…. Take heed how you hear! Don’t be cavalier in the hearing of God's Word week after week. If it is not softening and saving and healing and bearing fruit, it is probably hardening and blinding and dulling (see 2 Corinthians 2:16).

John Piper

CATEGORY	CUISINE	TAG	YIELD
Seafood		Main dish, Seafood	4	Servings

INGREDIENTS

1/4	ts	Onion salt
1/2	ts	Oregano
1/4	ts	Dried parsley flakes
1/4	ts	Tarragon
1/4	ts	Pepper
1		Garlic clove, minced
1/4	c	Butter, melted
4		Halibut fillets
3	tb	Dry sherry

INSTRUCTIONS

Saute seasonings and garlic in butter in large heavy skillet over medium
heat 1 minute. Reduce heat to low. Add fish. Cook fish 3-4 minutes or until
fish flakes easily when tested with fork. Remove fish with slotted turner.
Place on heated platter and keep warm. Pour sherry into skillet and cook
over high heat 30-45 seconds. Pour sherry mixture over fish and serve.
Sent to me by "Jack C. Elvis" <jackelvis@moonlink.net> so I could check
them out for formatting errors, originally posted to Prodigy.
By CWBJ78A    NANCY BERRY           Time:    12:35 PM on Apr 23, 1997

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