Lent is a strong tradition in the Christian community, with one of the practices being not to eat certain types of meats during the whole six-week period. Also known as ash Wednesdays and Friday’s believers can substitute meat with fish which is an accepted type of beef up to the end of lent, up to Easter. This is why you may have heard about churches hosting fish fries during the lent season.
There are thousands of great fish and meatless meals you can have during the lent period. Here are some fish center delicacies to consider during your time of sacrifice. So, you don’t have to give up on your protein delicacies and still keep enjoying meat till the period ends. Below is a comprehensive list of the top fish recipes and meatless meal recipes anytime your lent season starts.
Read More »Soy Ginger Garlic Fish Recipes
The soy ginger garlic fish recipe is one of the most flexible fish recipes you can make on your own. It is possible to add other proteins you like apart from red meat without losing the whole meal’s overall taste. The meal is unbelievably incredible, packing so many flavors into just one plate. The meal can be served with brown rice and even other compatible bases as long as you like them. The sauce from the meal is to die for. Using tilapia is the best for this meal, but cod is also a good choice if you can get it. But if you have all of them, it is not a problem to mix them up to get the best of both worlds. The recipe includes:
1/2 lb. of white fish, you can choose between tilapia or cod.
1/2 lb. of parge shrimp. It can be peeled and deveined.
1/2 lb. large scallops.
¼ cup of extra virgin olive oil best for the flavors you need though other oils can be used.
4 1/2 tablespoon of soy sauce.
4 tbsp of grated fresh ginger.a
4 garlic cloves, minced.
1tsbp of red pepper.
Preparation
Preparation is relatively straightforward, so you can never go wrong as long as you have all the necessary ingredients. You will first need to preheat your oven to about 450 degrees before placing any of the components inside. Remember to start by rinsing the scallop and shrimp and pat it till it’s dry. Place the fish together with the seafood in a baking dish that is shallow enough to add the extra ingredients. It is recommended to place them in a single layer within one baking dish.
Take a bowl and carefully mix all the other ingredients to make a paste and pour the entire sauce over the layered fish and seafood. After this, place the whole meal in the oven and bake for a minimum of 15 minutes, but you can push it to 20 minutes to ensure everything is cooked well and the sauce is absorbed.
Even if you don’t necessarily like fish, this recipe will give you a different perspective on the meal, probably making it your best even when it’s not during the lent period.
Tomato-Poached Fish
For this recipe, you can try using firm fishes such as cod, halibut, fluke, and even tilapia for the best results, although other white fish can work too.
Ingredients
¼ cup olive oil; you can have more for drizzling later on.
4 garlic cloves, thinly sliced
1 small shallot, you will need to slice them into ring shapes thinly.
1 and a half teaspoon red pepper flakes
1 lb. small sweet tomatoes, halve them to make them easier to cook, and get all the flavoring in.
Black pepper and Kosher salt
1 teaspoon fish sauce. This can be optional, but it’s a great addition to the meal for more flavoring.
About 4 fillets fluke, halibut, tilapia, or cod. For each, try about 5 ounces.
1 cup cilantro, stems, and tender leaves.
½ cup mint, tender leaves, and stems
Limes. Keep them halved for serving.
Having brown or white rice, tortillas, and toast is great for serving. You can choose from any of them as much as optional, but they will complement the entire meal.
Preparation
Using a large skillet with a lid is the right kitchen accessory to avoid using any flavors within the pan. For a start, make sure to turn your cooker into medium heat and add olive oil to the skillet. Add the ingredients starting with garlic and shallots. Cook them for a while as you maintain constant swirling of the skillet until they get a light brown, golden color. This process can take about 2 minutes with the medium heat maintained.
This is an excellent time to add the red pepper flakes. Keep it swirling to toast for a couple of seconds to get the chili flavors out from the flakes. Remove from heat and transfer all but one tablespoon of the oil mixture to a small bowl. The tomatoes come next with salt and pepper seasoning. Keep tossing the tomatoes until they burst and get all the sauce from them. Keep the process between five and eight minutes to get all the tomatoes saucy. If you have considered using fish sauce, the next step is to add it into the mixture with about 1 ½ cup water. Keep swirling the mixture to prevent any ingredients stuck at the bottom of the skillet and remove any that are stuck already. If you don’t have fish sauce, you can skip this step and go to the next.
Keep cooking the sauce for between three to 5 minutes until it is slightly thick, but it is still brothy. You can add salt and pepper for seasoning. Seasoning all through the way is good to keep the flavor intact until you finish preparing the meal. The next step is where the fish finally come in. First, season the fish with pepper and salt and lay it down on the brothy tomato sauce.
Keep the skillet covered and cook the fish for about four to six minutes. You can keep checking if the fish is opaque and cooked all the way through. If you need the fish to be a bit thicker, you can cook it for additional minutes but remember not to go overboard on the timing.
The serving process is also as important as the cooking. The process is relatively easy, but you need to do it the right way. Start by transferring the fish and brothy tomatoes to a large bowl but shallow enough to reach the fish. You can divide it into about four bowls. You can decide to drizzle the final meal with the extra olive oil, chile oil, garlic, and crispy shallots. Add some cilantro and mint toppings with lime juice squeezed over the top. Get a base such as rice or tortillas to make it more exciting and enjoy other tastes with the fish.
Roasted Vegetable Lasagna Recipe
This would not be a comprehensive list if it didn’t include at least one incredible meatless meal that doesn’t necessarily have fish in it but adding fish is not harmful. You can enjoy this excellent vegetable delicacy without thinking of the meats you don’t eat during the lent period.
Ingredients
1 pound eggplant, sliced into ¼-inch rounds
1 clove garlic, minced
¼ cup grated Parmesan cheese
2 sweet red peppers, cut lengthwise into 6 pieces each
½ teaspoon pepper
3 tablespoons minced fresh basil
1 (26-ounce) jar meatless spaghetti sauce
½ pound medium fresh mushrooms, they have to be cut into ¼-inch slices.
3 tablespoons olive oil
¼ cup egg substitute
12 no-boil lasagna noodles
1 teaspoon salt
1 (15-ounce) container reduced-fat ricotta cheese
2 cups shredded part-skim mozzarella cheese
3 small zucchinis, cut lengthwise into ¼-inch slices
Preparation
You will need to use two rimmed baking sheets to get the best results for this meal. First, the rimmed baking sheets coat them with nonstick cooking spray. Place the eggplant with the mushrooms on the first prepared pan. For the second prepared pan, place red peppers and zucchini. The combination of the oil and olive should be brushed all over the vegetables. Keep the on both sides. Season the pans with salt and pepper and bake them for about 15 minutes under 400 degrees of heat in the oven. Ensure you turn the vegetables over and get them back in the oven for another 15 minutes to bake. After this, take out the mushrooms and eggplant. Keep baking the zucchini as well as red peppers for another 5 minutes. You can add another five minutes for that extra cook until you see them turning brown over the edges. Turn vegetables
Take a bowl and combine the other ingredients. Start with combining the ricotta cheese, Parmesan cheese, and your preferred egg substitute.
Take the ¼ cup pasta sauce and spread it in a 9- by 13-inch baking dish. The baking dish should be coated with nonstick cooking spray. Layer the dish with four lasagna noodles. The noodles may slightly overlap, which is okay. Add half of ricotta cheese mixture, ⅔ cup mozzarella cheese, half of the vegetables, a third of pasta sauce. Take the basil and sprinkle half of it. You can continue repeating the layers until the height you want it. The remaining noodles and pasta sauce can be used for topping up on the layers.
Keep the dishes covered and makeup to 40 minutes under 250 degrees in the oven. After this, remove the cover and ass the remaining cheese sprinkling them all over the meal. Return it into the oven and bake for a maximum of 10 minutes under the same temperature until you see the cheese melting over the edges. You can let it stand for about 10 minutes before cutting. The recipe is enough for about nine servings enough for you and your family.
Conclusion
These recipes are some of the easiest to make. They take a short time between preparations and cooking, so you can make them anytime whenever you are hungry and in need of that tasty meal full of protein nutrients. You can always try preparing them differently with fish recipes, such as grilling, baking, stuffing, steaming, boiled, broiled, roasted, and sauteed, whichever you prefer because it’s your choice. You don’t always have to stick to the traditional meatless meals when you have hundreds of options on fish recipes you can always try anytime and anywhere.
