Meat-Free Fridays: Lean Lenten Fish Recipes
Each Friday during Lent, the dailySpark will feature a different non-meat main dish. You'll find plenty of dishes to swap for your meaty favorites, all with far less fat, fewer calories and more nutrients than a fried fish sandwich, a ubiquitous choice during Lent.
Today marks the first Friday of Lent, meaning many Christians are abstaining from eating meat. Through the years, meat-free Fridays have become associated with fish fries and batter-dipped sandwiches at fast-food restaurants. Often battered, fried, and dunked in mayo-based sauces, fish is a versatile and healthy main dish!
Abstaining from meat for several meals a week, usually for health, environmental or personal reasons, is a growing trend. "Flexitarianism," as it's called, is a healthy way to eat, according to experts.
If you observe meat-free Fridays during Lent, use this as a time to experiment a bit with your menus. Instead of reaching for the same-old fried fish, choose another lean protein from under the sea.
Most fish is naturally quite low in fat, and many varieties (especially those that live in dark, cold waters) are high in Omega-3 fatty acids, a type of fat that can help improve heart health, lower cholesterol, insulate nerve cells in the brain and improve bowel health.
Though deep-fried white-fleshed fish (such as cod, halibut or pollock) is the fish most people order in restaurants, fish is a versatile protein.
Broiling fish is easy, and it doesn't add much fat if any.
Try cooking fish in parchment packets for an easy one-dish meal!
Here are a few "fish in a pouch" recipes to get you started!
Find more here.
Two of my favorite special-occasion fish recipes are Maple-Glazed Salmon and Pistachio-Crusted Salmon.
Do you abstain from meat on Fridays during Lent? What do you typically eat on those days? What will you choose to eat now? Do you have a favorite fish recipe?
Today marks the first Friday of Lent, meaning many Christians are abstaining from eating meat. Through the years, meat-free Fridays have become associated with fish fries and batter-dipped sandwiches at fast-food restaurants. Often battered, fried, and dunked in mayo-based sauces, fish is a versatile and healthy main dish!
Abstaining from meat for several meals a week, usually for health, environmental or personal reasons, is a growing trend. "Flexitarianism," as it's called, is a healthy way to eat, according to experts.
If you observe meat-free Fridays during Lent, use this as a time to experiment a bit with your menus. Instead of reaching for the same-old fried fish, choose another lean protein from under the sea.
Most fish is naturally quite low in fat, and many varieties (especially those that live in dark, cold waters) are high in Omega-3 fatty acids, a type of fat that can help improve heart health, lower cholesterol, insulate nerve cells in the brain and improve bowel health.
Though deep-fried white-fleshed fish (such as cod, halibut or pollock) is the fish most people order in restaurants, fish is a versatile protein.
Broiling fish is easy, and it doesn't add much fat if any.
- Preheat the broiler on your oven.
- Spray a baking sheet or broiling pan with nonstick spray and move your oven rack to the top shelf.
- Rinse and pat dry your fish fillets. Place fish on the baking sheet skin side down.
- Sprinkle with your choice of seasonings (try one of our salt-free spice blends) or simply shake on some black pepper, garlic powder (not garlic salt) and a squeeze of lemon juice.
- Broil 8-10 minutes, or until fish flakes easily. (If fillets are thicker than 1", add two minutes; if they're thinner than 1/2", reduce cooking time by about two minutes.)
- Squeeze on more lemon juice before serving, if desired.
Try cooking fish in parchment packets for an easy one-dish meal!
- Place clean, dry fish fillets on one side of a sheet of parchment. The parchment (or foil can also be used) should be able to fold over the fish with a few inches to expand.
- Drizzle on a tablespoon of citrus juice (try orange, lime or even grapefruit), vinegar (tarragon, raspberry or balsamic work well) or white wine.
- Cover each piece of fish with about a 1/2 cup of thinly sliced or a chopped vegetables. (I like peppers, onions or shallots, broccoli or cauliflower, asparagus and spinach.) Remember to keep the vegetables small and uniform so they'll cook evenly.
- Sprinkle on herbs and carefully close the packets.
- Starting at one end, tightly roll the parchment paper up. At the final corner, be sure to give it a good pinch--and be sure the "roll" is up so the juices will not leak. The pouches will inflate in the oven, so just a couple of small, tight rolls on each side will suffice.
- Place the pouches on a baking sheet and slide them into a preheated 400 degree oven for about 15 minutes for thin fillets, 20 minutes for thicker cuts (more then 3/4"). (This cooking method works well with shrimp and chicken, too.)
Here are a few "fish in a pouch" recipes to get you started!
Find more here.
Two of my favorite special-occasion fish recipes are Maple-Glazed Salmon and Pistachio-Crusted Salmon.
Do you abstain from meat on Fridays during Lent? What do you typically eat on those days? What will you choose to eat now? Do you have a favorite fish recipe?
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Comments
Eating lobster on Friday's isn't really a sacrifice, now is it!! Vatican II simply stated that outside of Lent you could make some other type of sacrifice in place of meat. So, if you are invited to a cookout you can enjoy a hamburger or hotdog provided you have done or given up something in its place. Not a big deal really.
I don't think anyone expected the conversation to degrade to where it did at times. My husband and I observe no meat Friday's year round. I have begun to find many vegetarian options and a few good fish recipes. I love to eat and cook pretty well so I really am going to need to find another source of sacrifice!!
I hope everyone enjoys their week, and thank you very much SP for providing Lenten recipes for us. - 7/29/2009 2:22:36 PM
"Even though we terminate the traditional law
of abstinence as binding under pain of sin
as the sole prescribed means of observing Friday,
we give first place to abstinence from meat."
Persnally I follow a very strict Lent I would like to thank Spark for the "meat-free" suggestions as the recipes look to be wonderful. Thanks for taking the time to put these together for us.
For those adhering, have a blessed Lenten season
- 3/7/2009 9:21:21 AM
If I recall, the general issues for our consideration were:
"Do you abstain from meat on Fridays during Lent?
What do you typically eat on those days?
What will you choose to eat now?
Do you have a favorite fish recipe? "
We were NOT invited to participate in a full out controversy between the fish as meat or no-meat issue.
Most of the comments were slung from the hip (not the head) and, with few notable exceptions, were not well researched. AND besides, they were haphazardly tossed out in somewhat patronizing tones.
Perhaps those that are disgruntled with this topic can take up the cause in their individual Spark Team and research it more before posting - - - unless they just want to honestly state that they're expressing their feelings about it and not hard facts.
Let's keep it light & rational folks!
- 3/6/2009 5:51:49 PM
We welcome you to join us during Lent by choosing some form of self-sacrifice to honor the ultimate sacrifice made in our honor. - 3/3/2009 10:53:43 AM
I really enjoy seafood and eat it several days a week. Thanks for the recipes. - 3/2/2009 1:13:27 PM
What's the name of the featured recipe? - 3/2/2009 9:37:26 AM
I never heard of that before / I will have look that up . Growing up With Parents from Louisiana ~ Lent ~ We always ate Fish , Crawfish & Shrimps . But I never heard that fish was a animal - Meat will have u chewing all day either u spit or swallow - As for fish it will disolve in your mouth . WOW
I'm really going to have to ask around on that one :) - 3/2/2009 4:42:40 AM
People seem to think of meat and fish as two different things, but obviously it's not a vegetable or mineral, it's an animal and a meat.
If you follow that fish isn't, then poultry isn't a meat either, so why even bother just giving up pork and beef? That's only 2 types of animals. Just go the whole way. It's healthy and tasty, give vegetarian a try for a bit. Don't just make excuses so you can eat some types of meat during lent. Fish is still flesh.
- 3/2/2009 3:24:48 AM
- 3/2/2009 2:08:17 AM
Sorry about that. Yikes - 3/2/2009 1:59:21 AM
Peace - 3/2/2009 1:58:29 AM
- 3/1/2009 11:40:26 AM
1) As a generic culinary and butchery term, "meat" refers to the muscular flesh of a mammal. This is the definition most commonly applied by governments in meat product regulation and food labeling, and in religious rites and rituals. Edible birds and fish/seafood are not "meat" under this application but are treated separately from mammals. Likewise, amphibians and reptiles, not to mention the "meat" of edible insects, arachnids, and so on.[citation needed]........en.wikipedia.org/wik
i/Fish
2)Religious rites and rituals regarding food also tend to apply this distinction, classifying the birds of the air and the fish of the sea separately from land-bound mammals. Sea-bound mammals are often treated as fish under religious laws - as in Jewish dietary law, which forbids the eating of whale, dolphin, porpoise, and orca because they are not "fish with fins and scales"; nor, as mammals, do they "cheweth the cud and divideth the hoof."(Leviticus 11:9-12)..........en.wikipedia.org/
wiki/Fish
- 3/1/2009 11:03:05 AM
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