Fish for Lent

NEW YORK: Last Wednesday was Ash Wednesday on the Christian calendar signifying the beginning of Lent continuing for 40 days until Easter when they all come out of fasting eat all the meat and goodies they are accustomed to eating. This is really a difficult time for many as finding recipes for fish and other vegetables can be difficult and somewhat time consuming.

Decisions on what kinds of fish to purchase and how to cook them can be somewhat challenging, as some fish are tastier if fried rather than steamed, while others are more delicious if grilled than baked. However, there are no hard and fast rules regarding what should be fried, baked, grilled or broiled. It is always your decision.

Croakers are nice fish when escoveitched but I also find them very tasty when baked or roasted, they take to the seasoning very well and are also very fleshy. Try some Croakers wash and clean, then add some salt and black pepper, two stalks escallion, a sprig of thyme, and some ginger shavings, place fish and seasoning in aluminum foil in a baking tray and place in oven at 350 degrees. Cook for about 30 minutes. Remove and eat.

Porgy is also a very nice fish and can be escoveitched as well as brown stewed, this fish takes to the vinegar and onions very well and is available at almost every fish shop.

Snapper, Parrot, Butter and King are what many Jamaicans call dinner or table fish. In the slice fish category, we have King, Tile, Blue and the various types of Snappers. These are special for many people as these fish are usually expensive but very delicious when brown stewed.

Lest we forget the fish heads, get some Grouper or some King fish head for a tasty dish of steamed fish with some okras and crackers. The other popular fish for steaming are Grunts, Doctor, Sea Bass and Croakers although others are known to be streamed but these are the steam fish of choice.

For those who are into the fad of filet, we have the Cod, Cat, Snapper, Shark, Tuna, Salmon, Scrod and Flounder. These are nice when grilled or baked. A little jerk seasoning can be added or just salt and black pepper along with your favourite sauce and you are good to go.

Lest I get strung up by the shell-fish lovers, we can do an array of dishes here and this is where creativity comes to mind. There is curry shrimp, baked lobsters, squids, octopus, mussels and clams, and they can all be combined to make a tasty dish. You can also make a dish of just mussels, lobster and clams. Here's a recipe to try: It's a Bouillabaisse

2 tbsp olive or vegetable oil

2 onions finely chopped

2 cloves of garlic, minced

1 can plum tomatoes

1 cup chicken broth

2 tbsp grated orange rind

2 tbsp finely chopped parsely

1 lb striped bass or halibut, cut into large chunks

1 lbs mussels, cleaned and well scrubbed

3 snall cooked lobsters

Over medium heat in a large saucepan heat oil. Add onions and garlic; cook for 5 minutes or until onions are softened. Add pureed tomatoes, broth, wine orange rind and parsely. Bring to a boil and reduce to a simmer for 5 minutes until fish is almost cooked. Meanwhile steam mussels until shells open. Discard shells that don't open. Cut tails and claws off lobster. Add lobster tails, claws and mussels to pan. Simmer for a further 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately with crusty bread and a green salad. Cooking time should not be more than 30 minutes. This dish will serve about 8 people.

The above choice of fish can be complimented with Steamed Spinach, Steamed Callaloo or some Bak Choy. Herbed potatoes or some crushed bananas with some cream margarine is also a great condiment with fish as well as some ground provisions.

So, during this season of Lent do not get bogged down and consumed with what kind of fish to cook or how to cook it, just go out and do your thing.

Should you have any questions or if you would like a recipe please write to me at chayneroot@aol.com and I will be happy to assist.

Article copyright Gleaner Company, Ltd.

Photograph (Seafood Combination)

Fish for Lent

NEW YORK: Last Wednesday was Ash Wednesday on the Christian calendar signifying the beginning of Lent continuing for 40 days until Easter when they all come out of fasting eat all the meat and goodies they are accustomed to eating. This is really a difficult time for many as finding recipes for fish and other vegetables can be difficult and somewhat time consuming.

Decisions on what kinds of fish to purchase and how to cook them can be somewhat challenging, as some fish are tastier if fried rather than steamed, while others are more delicious if grilled than baked. However, there are no hard and fast rules regarding what should be fried, baked, grilled or broiled. It is always your decision.

Croakers are nice fish when escoveitched but I also find them very tasty when baked or roasted, they take to the seasoning very well and are also very fleshy. Try some Croakers wash and clean, then add some salt and black pepper, two stalks escallion, a sprig of thyme, and some ginger shavings, place fish and seasoning in aluminum foil in a baking tray and place in oven at 350 degrees. Cook for about 30 minutes. Remove and eat.

Porgy is also a very nice fish and can be escoveitched as well as brown stewed, this fish takes to the vinegar and onions very well and is available at almost every fish shop.

Snapper, Parrot, Butter and King are what many Jamaicans call dinner or table fish. In the slice fish category, we have King, Tile, Blue and the various types of Snappers. These are special for many people as these fish are usually expensive but very delicious when brown stewed.

Lest we forget the fish heads, get some Grouper or some King fish head for a tasty dish of steamed fish with some okras and crackers. The other popular fish for steaming are Grunts, Doctor, Sea Bass and Croakers although others are known to be streamed but these are the steam fish of choice.

For those who are into the fad of filet, we have the Cod, Cat, Snapper, Shark, Tuna, Salmon, Scrod and Flounder. These are nice when grilled or baked. A little jerk seasoning can be added or just salt and black pepper along with your favourite sauce and you are good to go.

Lest I get strung up by the shell-fish lovers, we can do an array of dishes here and this is where creativity comes to mind. There is curry shrimp, baked lobsters, squids, octopus, mussels and clams, and they can all be combined to make a tasty dish. You can also make a dish of just mussels, lobster and clams. Here's a recipe to try: It's a Bouillabaisse

2 tbsp olive or vegetable oil

2 onions finely chopped

2 cloves of garlic, minced

1 can plum tomatoes

1 cup chicken broth

2 tbsp grated orange rind

2 tbsp finely chopped parsely

1 lb striped bass or halibut, cut into large chunks

1 lbs mussels, cleaned and well scrubbed

3 snall cooked lobsters

Over medium heat in a large saucepan heat oil. Add onions and garlic; cook for 5 minutes or until onions are softened. Add pureed tomatoes, broth, wine orange rind and parsely. Bring to a boil and reduce to a simmer for 5 minutes until fish is almost cooked. Meanwhile steam mussels until shells open. Discard shells that don't open. Cut tails and claws off lobster. Add lobster tails, claws and mussels to pan. Simmer for a further 3 to 4 minutes. Season to taste with salt and freshly ground black pepper. Serve immediately with crusty bread and a green salad. Cooking time should not be more than 30 minutes. This dish will serve about 8 people.

The above choice of fish can be complimented with Steamed Spinach, Steamed Callaloo or some Bak Choy. Herbed potatoes or some crushed bananas with some cream margarine is also a great condiment with fish as well as some ground provisions.

So, during this season of Lent do not get bogged down and consumed with what kind of fish to cook or how to cook it, just go out and do your thing.

Should you have any questions or if you would like a recipe please write to me at chayneroot@aol.com and I will be happy to assist.

Article copyright Gleaner Company, Ltd.

Photograph (Seafood Combination)