Name: Stuffed Swordfish with Caper Sauce
Ingredients: 1 Loin of swordfish; (about 6-7lb); Fresh rosemary; Olive oil; Sea salt and ground black pepper; 6 Shallots; 4 Sun-dried tomatoes; 2 oz Capers; 4 Whole large chillies; 1/2 pt Fish or vegetable stock; 1/4 pt White wine; 4 oz Chopped shallots; 3 oz Capers; 3 oz Chopped sun-dried tomatoes; 1/2 pt Fish or vegetable stock; 1/4 pt White wine; 4 oz Breadcrumbs; Sea salt and ground black pepper; Fresh rosemary; 3 tb Olive oil; 2 oz Chopped shallots; 2 oz Chopped sun-dried tomatoes

Five reasons why I believe expository preaching is superior to all other styles: 1. Expository preaching models and teaches the congregation how to read and study the Bible for themselves. Most Christians will mimic (in a good sense) the model they see and hear week in and week out in the pulpit. The way they see and hear their pastor approach and handle and proclaim the Scriptures will become, often unconsciously, the way they do so in their own study and devotional life. 2. Expository preaching is the most effective way to teach the content of the Bible. Exposition unpacks for people both the broad sweep of God?s activity in redemptive history and the particular principles and truths of theology so essential for growth in Christ. 3. Expository preaching is the most effective way for the preacher to learn the content of the Bible. The sort of preparatory study essential to preach expositionally enhances the preacher?s growth in the knowledge of the Word in a way that other forms of preaching do not. When one is compelled to preach systematically through a book of the Bible, the preacher finds that he must address a greater number of issues and problems than would otherwise readily spring to mind. 4. Expository preaching is a check against hobby-horse preaching. That is to say, preaching verse-by-verse through a book of the Bible guards the preacher from obsessive preoccupation with his own cherished themes, which are all too often remote from either the interests or needs of the congregation. 5. Expository preaching insures that the people of God will be fed a full, well-balanced diet of the Word of God. The Scriptures are such that consistent exposition will yield teaching on the full range of theological issues, ethics (both individual and corporate), family obligations, social responsibility, etc.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Italian	Aldo’s, Italian, Job	1	servings

INGREDIENTS

1		Loin of swordfish; (about 6-7lb)
		Fresh rosemary
		Olive oil
		Sea salt and ground black pepper
6		Shallots
4		Sun-dried tomatoes
2	oz	Capers
4		Whole large chillies
1/2	pt	Fish or vegetable stock
1/4	pt	White wine
4	oz	Chopped shallots
3	oz	Capers
3	oz	Chopped sun-dried tomatoes
1/2	pt	Fish or vegetable stock
1/4	pt	White wine
4	oz	Breadcrumbs
		Sea salt and ground black pepper
		Fresh rosemary
3	tb	Olive oil
2	oz	Chopped shallots
2	oz	Chopped sun-dried tomatoes

INSTRUCTIONS

FISH
SAUCE
STUFFING
Prepare the fish by removing its fins with scissors, and also the head and
tail if still intact. Prick the fish deeply four or five times along one
side and rub the surface with olive oil. To prepare the stuffing, season
the breadcrumbs in a mixing bowl with sea salt, pepper and some fresh
sprigs of rosemary. Combine the breadcrumbs with the chopped shallots,
sun-dried tomatoes and olive oil. Spoon the stuffing mixture into the fish
and then use skewers to pin the fish closed. To improve the flavour you can
make small lacerations in the surface and push sprigs of rosemary into
them.
Season the fish and griddle-fry for a couple of minutes on both sides to
seal the flavour. Place a large basting tin on a medium heat with the
shallots, chillies, capers, sun-dried tomatoes and a good dash of olive
oil. Once the fish is sealed, put it into the basting tin and add the stock
and white wine. Allow to cook on the top for a few minutes before placing
in a medium-hot oven for 15-20 minutes.
To prepare the sauce, gently fry the chopped shallots in olive oil until
soft. Add the white wine, capers and sun-dried tomatoes and fry for a few
minutes. Ad the stock and simmer for 10 minutes, or until the fish is ready
to serve.
Remove the fish from the oven and cut into good-sized steaks. Serve
immediately with the sauce and braised spinach.
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