Name: Swordfish with Herb Sauce
Ingredients: 1/2 c Mayonnaise; 2 tb Fresh lemon juice; 1 sm Garlic clove; pressed; 1/2 ts Dried basil; crumbled; 1/2 ts Dried thyme; crumbled; 1/2 ts Dried tarragon; crumbled; 1/2 ts Dried dillweed; 2 Swordfish steaks; (6-ounce); 1/4 c Dry white wine

When we preach about hell, then, to what are we referring? Well, if we are speaking about the place in which God has confined some of the fallen angels, then hell is Tartarus, a place to which human beings do not appear to be sent. But if we are speaking about the place to which souls of the unsaved are sent while their bodies await resurrection, then hell is Hades, and it is those passages which mention it that become our texts when warning unbelievers about the hell in which they will be confined immediately at death. However, there is, in addition, a dreadful day looming, following the judgment of the Great White Throne, when both the bodies and the souls of the unsaved shall be cast into a final destination called Gehenna, or the lake of fire.

Mark Minnick

CATEGORY	CUISINE	TAG	YIELD
Seafood		January 199	1	servings

INGREDIENTS

1/2	c	Mayonnaise
2	tb	Fresh lemon juice
1	sm	Garlic clove; pressed
1/2	ts	Dried basil; crumbled
1/2	ts	Dried thyme; crumbled
1/2	ts	Dried tarragon; crumbled
1/2	ts	Dried dillweed
2		Swordfish steaks; (6-ounce)
1/4	c	Dry white wine

INSTRUCTIONS

Combine mayonnaise, lemon juice, garlic, basil, thyme, tarragon and
dillweed in small bowl. Season with salt and pepper. (Herb sauce can be
prepared 2 days ahead. Cover and refrigerate.)
Butter 8-inch square baking dish. Spread each side of swordfish steaks with
1 tablespoon herb sauce. Place in prepared dish and chill 30 minutes.
Preheat oven to 400&;F. Pour wine over swordfish. Bake until fish is just
cooked through, about 17 minutes. Transfer to plates. Serve, passing
remaining herb sauce separately.
Serves 2.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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