Go Meatless over Lent with these Fish Recipes
Many people have the tendency to follow the practice of giving up something for Lent. Whether
you are following the “Fish on Fridays” Lenten diet, looking for more flavourful meals to serve
up or just incorporating fish into your diet to lower your blood pressure or to get omega fatty
acids.
But for Catholic tradition Lent includes the ritual of eating fish instead of meat on Fridays during
the 40 days before Easter.
Here are some tasty and easy to follow recipes to carry you through the 40 days and beyond.
Slow cooker Homemade Spanish-Style Sardines
Ingredients:
1`/4 cup salt and 2 cups water for Brine Solution
3 lbs. Sardines (mackerel, milkfish or herring)
1 carrot, sliced into florets
Pickles, sliced
4-5 pieces bay leaves
1 cup olive oil
1 T. whole peppercorns
Whole chili
4 T. Soy sauce
1 T. salt
Procedure:
1. Clean and remove head of the sardines. Wash thoroughly.
2. Combine salt and water. Soak cleaned fish for 30 minutes and drain.
3. Arrange the fish in the slow cooker and add the rest of the ingredients.
4. The amount of oil should be enough to cover the ingredients.
5. Set the slow cooker in the lowest heat. Cook for 4-5 hours until the bones are soft.
Orange-Fennel infused Baked Pompano
Ingredients:
4 pieces pompano
2 pieces onion, julienne
1 piece fresh fennel, julienne
2 pieces of fresh orange
1 piece orange
4 cloves garlic
½ cup olive oil
Salt and pepper
Procedure:
1. Remove the guts and gills of the pompano. Make a couple of diagonal slits on
both sides.
2. Wash fish. Rub fish with salt and pepper including the cavities.
3. Pat dry. Arrange the fish in a pan.
4. Combine the rest of the ingredients and squeeze the lemon and orange.
5. Cover the pan with aluminum foil.
6. Bake for 45 minutes at 400 degrees Celsius.
Basa Roulade with Coconut Lemongrass Veloute
Ingredients:
1 bag Basa fillet
1 small carrot, batonette
1 red bell pepper, batonette
1 small red onion,batonette
4 stalks celery, batonette
1 piece lemon
Coconut Lemongrass Veloute:
1 can coconut milk
2 T. fresh ginger
2 stalks lemongrass, pounded
2 T. butter
2 T. all-purpose flour
Salt and pepper to taste
Procedure:
1. Cut the fish fillet lengthwise.
2. Sprinkle with salt, pepper and squeeze lemon. Put a few pieces of vegetable
batonettes. Roll and seal with a toothpick.
3. Place in prepared baking dish and dot each roll with butter.
4. Bake in preheated oven for 15-17 minutes until fish flakes.
Veloute Procedure:
1. Sauté onion, garlic and ginger in butter until translucent
2. Add the flour. Mix thoroughly.
3. Add the coconut milk and pounded lemongrass stalk.
4. Let it simmer until the right consistency.
5. Adjust seasoning.
6. Strain and set aside.
7.
