To me the ocean’s personality is very much like God’s personality – a force of great power to fear yet at the same time so gentle it sweeps softly over my toes as if to beckon me in. Too deep and vast to fully comprehend, yet so close and intimate that it wraps all around me. Steady and constant; always moving upon the shore even when I am not there to see it. I often think of that when I leave the beach on the last day of vacation … these waves will go on and on and still be moving when I return next year – an amazing thing and a comforting thought to be sure.
The ocean is a place where you can lose yourself and find yourself – somewhat similar although not nearly as powerful as the experience of God in one’s life. How many people have contemplated their own life and life itself as they looked out into the great deep blue sea? How many people have felt completely carefree and childlike as they rode on top of a wave to the shore?
I suppose outer space can be compared to God as well or mountains or the sun or a river. We can find his image in all of His creation, most importantly in ourselves and others. But I guess for whatever reason God has allowed me to see Him so clearly in the ocean. So a simple vacation becomes more like a pilgrimage for me. I suppose if I was really listening all of life would be like that – never just “another day” – but a pilgrimage, a place to lose myself and find myself.
Enjoy this recipe on your beach trip or wherever you find yourself or lose yourself this summer!
4 fresh mahi mahi fillets (one fillet easily feeds 2 people)
2 large eggs
1 cup seasoned flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup panko bread crumb
1 cup canola oil
8 sandwich rolls
Sliced ripe tomato
Tartar Sauce Cole Slaw
3 tbsp Mayonnaise
1/4 cup Red Onion
1 tbsp Sweet Pickle Relish
2 tbsp Apple Cider Vinegar
2 cups Shredded Green Cabbage
-Mix together first 4 ingredients then blend in cabbage.
-Beat eggs in shallow bowl.
-In another bowl, mix flour, salt and ground black pepper.
-Put panko bread crumbs in another bowl.
-Coat fillets in seasoned flour, shake off excess, then dip into beaten eggs, coating well. Finally, dip fillets into panko bread crumbs, coating fish thoroughly.
-Press crumbs onto fillets with hands
-In a deep pan, cook the fillets in 1 inch of oil on medium-high heat until golden-brown on each side. When done, remove from oil and drain on paper towels. Serve on sandwich rolls with sliced tomatoes and cole slaw.
