Here are some recipes for those who observe lent!
- 1/3 cup fresh cilantro, finely chopped
- 3-4 tablespoons olive oil
- 4 tilapia fillets, or any flaky, white fish like flounder, or sole
- 1 lime, sliced into quarters
- assorted vegetables, such as yellow squash, zucchini, or bell peppers
- salt, to taste
- black pepper, to taste
- Tear off a piece of aluminum foil approximately 18-20” long. Spray or brush a small amount of olive oil on the foil. Place the fish on the foil, and spread the cilantro-olive oil mixture on the top of the fish. Squeeze the lime wedges on top of the fish and then leave wedges in the pouch next to the fish.
- Cover the fish with a second, similarly sized piece of foil. Fold the edges together, and then fold them over again in create secure, sealed edges on all sides.
- Preheat the grill on medium-high heat for 8-10 minutes.
- Meanwhile, slice the vegetables and generously brush with olive oil, salt, and pepper.
- Place the foil pouch along with the vegetables on the grill.
- Grill for approximately 8-10 minutes, or roughly 4-5 minutes per ½” thickness of the fish. (The vegetables will likely need to be turned after 4-5 minutes.)
Fish Taco Bowls
- 2 teaspoons chili powder
- 2 teaspoons cumin
- Dash of cayenne pepper
- Pinch of garlic powder
- 3-4 cod fillets (or other white fish such as tilapia)
- Salt and freshly ground black pepper
- Olive oil
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1 cup frozen corn, thawed, or fresh corn cut off the cob
- 1 15 ounce can black beans, rinsed and drained
- 2 cups cooked brown rice
- Avocado, cilantro, and lime juice for garnish (optional)
- In a small bowl combine chili powder, cumin, cayenne pepper, and garlic powder. Sprinkle evenly over bothl sides of the fish (I didn’t use all of it, but you could if you like things spicier) and salt and pepper to taste.
- Heat a drizzle of olive oil in a large nonstick skillet over medium high heat. Add the fish and cook, undisturbed, for several minutes per side. Check the middle of the fish for doneness. It should flake easily and be opaque throughout. Remove the fish from the pan and set aside.
- If necessary, add another drizzle of olive oil to the pan and add the onion, pepper, and corn. Cook over medium high heat, stirring occasionally, until crisp tender, about 7 minutes. Add the black beans and heat through.
- Layer rice, bean mixture, and fish in a bowl and top with avocado, cilantro, and lime juice if desired.