Name: Tunisian Snapper
Ingredients: 24 oz Red-snapper fillets; (one per serving); 1/2 ts Salt; 1/4 ts Cumin seeds; crushed; 1/4 ts Coriander seeds; crushed; 1/4 ts Fennel seeds; crushed; 1/4 ts Crushed red pepper; 2 ts Vegetable oil; Lime wedges; for garnish

The great hymns of the church are on the way out. They are not gone entirely, but they are going and in their place have come trite jingles that have more in common with contemporary advertising ditties than the psalms. The problem here is not so much the style of the music, though trite words fit best with trite tunes and harmonies. Rather it is with the content of the songs. The old hymns expressed the theology of the Bible in profound and perceptive ways and with winsome memorable language. Today’s songs are focused on ourselves. They reflect our shallow or nonexistent theology and do almost nothing to elevate our thoughts about God. Worst of all are songs that merely repeat a trite idea, word, or phrase over and over again. Songs like this are not worship, though they may give the church-goer a religious feeling. They are mantras, which belong more in a gathering of New Agers than among the worshiping people of God.

James Montgomery Boice

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables	Tunisian	Fish shellf, Ipe	4	Servings

INGREDIENTS

24	oz	Red-snapper fillets; (one per serving)
1/2	ts	Salt
1/4	ts	Cumin seeds; crushed
1/4	ts	Coriander seeds; crushed
1/4	ts	Fennel seeds; crushed
1/4	ts	Crushed red pepper
2	ts	Vegetable oil
		Lime wedges; for garnish

INSTRUCTIONS

1. With tweezers, remove any small bones from snapper fillets.
2. On waxed paper, combine salt, cumin seeds, coriander seeds, fennel
seeds, and crushed red pepper. Rub mixture on flesh side of fillets.
3. In nonstick 12-inch skillet over medium-high heat, heat vegetable oil.
Add fillets and cook 5 to 8 minutes, turning once, until fish flakes easily
when tested with a fork. Serve with lime wedges if you like.
Each serving: About 190 calories, 35 g protein, 0 g carbohydrate, 5 g total
fat (1 g saturated), 62 mg cholesterol, 340 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Serve this exotic but easy main course with Lime Couscous and
Coleslaw made with Buttermilk-Chive Dressing. Work Time: 5 minutes; Total
Time: 10 to 13 minutes.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998

A Message from our Provider:

“No Brainer: Turn or Burn, Fly or Fry, Live or Die”