As the Lenten season is wrapping up, you may find yourself bored with the same old meatless recipes. This week, I asked my friend Dawn from Read. Eat. DEW. Write to share some of her super easy recipes for Lent with you.
Fresh fish and shellfish is my protein of choice any time of year, especially the sashimi variety.
There are few fish (or crustaceans) that I do not have an affinity for, nor any that I have haven’t attempted cooking over the years. Sauteed, grilled, baked, roasted, seared, stuffed, steamed, broiled, boiled or raw, I am two fins in.
And luckily, my family is right there swimming alongside me. Of course, they weren’t raised on my grandmother’s standard Friday night fare of tuna meatballs and pasta. Now those are definitely not a concoction that I’m too enthusiastic about.
These recipes, below, however, have gotten my taste buds singing. If you’re looking for something to put a little spark in the Lenten repertoire, give these a try.
They’re ridiculously easy and spectacularly delicious. Any questions, leave a comment. I have no doubt that you’ll make these meatless recipes for Lent well beyond the Easter season.
Super Easy Recipes for Lent: Orange-Lime Fish Tacos
(yields about 6 tacos)
1 lb. swordfish, marinated for at least 30 minutes in:
1 cup white onion, chopped (small pieces, but not minced)
1/4 cup cilantro, chopped
3 tbsp. lime juice
3 tbsp. South African orange juice
2 garlic cloves, minced
1 tsp. oregano
*Be sure to turn fish a couple of times
Jalapeño-lime sour cream:
1 cup sour cream
2 tbsp. lime juice
1 tbsp. grated orange zest
1 tbsp. fresh jalapeño, minced
1 tsp. cilantro, minced
• Combine in bowl and refrigerate until ready to use.
Small corn or flour tortillas
Red bell pepper slivers
• Grill fish and chop into bite-size slices or chunks.
• Grill or pan-warm tortillas
• Lay warmed tortillas out and top with fish. Add sour cream mixture, and top with any/all of the above.
Super Easy Recipes for Lent: Grilled Salmon with Fiery Orange Sauce
For the fish:
4 6-8 oz. salmon filets marinated in fiery orange sauce*
• Remember to save enough to brush on while grilling and as a finishing sauce
*for the sauce
1 qt. freshly-squeezed South African orange juice
1 habanero chile
2 tbsp. honey
(Can substitute scotch bonnet chiles, manzana, serrano peppers or jalapeños)
• Pour the juice into a small nonreactive saucepan. With a paring knife, make a few slits in the habanero and add to the juice. Bring the juice to a boil and cook, stirring occasionally, until reduced to 1 cup, 20 to 25 minutes.
• Remove the habanero and discard. Whisk in the honey and season with salt. Let cool to room temperature before pouring over salmon to marinate. (Sauce can be made 2 days in advance. Keep refrigerated.)
• Grill salmon till desired doneness.
• While salmon is cooking, warm remaining sauce, reducing to thicken. Spoon sauce over cooked salmon or serve on the side.