Fish Fridays - Lenten Meals that You'll Love

Honestly, I love fish and could eat it multiple times a week. So when the Lenten season comes around in the Catholic Church and we work to avoid meat on Fridays it is no great sacrifice for this gal - I find something else to offer up to still keep the penitential season alive. Fish Fridays are a favorite for me. Whether you love fish, are trying to eat it more frequently, or east fish only on Lenten Fridays, here are two fish recipes from chef Melissa Cookston that I’m loving this season.

Bronzed Crappie with Watermelon Salsa

Watermelon Salsa:

1 cup diced tomato, preferable heirloom
1 cup diced seeded (or seedless) watermelon, seeds removed
½ cup diced yellow onion
1/3 cup finely diced jalapeno
Leaves from about 10 fresh cilantro sprigs, chopped
1 tablespoon canola oil
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
1 ½ teaspoons granulated garlic

Fish:

Tilapia or crappie can be used.
4 tablespoons (1/2 stick) margarine, melted
¼ cup Delta Creole Seasoning (see below)
1-pound fish fillets
Cooked white rice, for serving

To make the salsa, place the tomato and watermelon in a colander for 5 minutes to drain excess liquid. Transfer to a mixing bowl, add the onion, jalapeno, cilantro, oil, salt, pepper, granulated garlic, and stir well. Refrigerate until ready to serve.

Prepare a grill with charcoal and 1 to 2 chunks of wood. For fish, I like apple wood, but any wood will do. We’re just looking for a hint of smoke. Place a skillet or griddle pan on the grill and allow it to heat.

Place the melted margarine in a saucer. Add the Delta Creole Seasoning and mix with a fork. Dredge the fish fillets through the mixture to coat. Lay the fillets in the preheated pan on the grill and cook for 2 minutes, or until the fillets release easily from the pan. Flip and cook for 1 to 2 minutes longer, depending on the thickness of the fillets. If you’re using crappie fillets you may need to adjust the cooking times due to their thinness.

Serve on a bed of rice and top with watermelon salsa.

Delta Creole Seasoning:

2 tablespoons paprika
3 tablespoons kosher salt
2 tablespoons granulated garlic
1 tablespoon coarsely ground black pepper
1 tablespoon onion powder
1 teaspoons cayenne, or to taste
1 tablespoon dried oregano
1 teaspoon dried basil
1 tablespoon dried thyme

Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated. Store in an airtight container for up to 1 month.

Ginger Salmon with Pineapple Chipotle Glaze

Ginger Salmon:

1 cup soy sauce
½ cup pineapple juice
1 cup packed light brown sugar
½ cup canola oil
1 tablespoon coarsely ground black pepper
1 tablespoon granulated garlic
2 tablespoons chopped fresh ginger
4 (8-ounce) skinless salmon fillets

Pineapple Chipotle Glaze:

2 tablespoons pureed chipotle chiles in adobo sauce
1 cup apple cider vinegar
½ cup pineapple juice
½ cup soy sauce
4 cups granulated sugar

In a nonreactive container, combine the 1 cup of soy sauce, ½ cup of pineapple juice, brown sugar, oil, pepper, granulated garlic, and ginger and mix well. Add the salmon fillets. Cover and refrigerate for 8 to 12 hours, turning occasionally.

To make the glaze, place the chiles and a splash of the vinegar in a blender and blend until smooth. Place the pineapple juice in a large stockpot over medium heat and cook until slightly reduced, about 2 minutes. Add the chipotle mixture and cook for 3 minutes. Add the soy sauce, granulated sugar, and remaining vinegar and bring to a boil. Decrease the heat and cook for 10 minutes. This recipe boils quickly, so stir constantly. The glaze should lightly coat the back of a spoon when done. Remove from the heat and let cool. The glaze can be made ahead and refrigerated overnight.

Prepare a medium-hot grill and lightly oil the grates. Remove the salmon from the marinade and shake off excess liquid. Place on the grill for 3 to 4 minutes, then turn and cook for 3 to 4 minutes longer, depending upon the thickness of the fillets. In the last minute of cooking, liberally brush on the glaze and allow to thicken slightly. Serve with additional glaze on the side if desired.

Do you have a Fish Fridays meal you love to prepare? Leave a comment and let me know what I should try!