Why fish for Lent? A festive catch

BY NOEL CUNNINGHAM

For the month of April, it’s all about delectable traditions. In the last issue, I shared my spice bun recipe, and this week it’s all about seafood.

Like spice bun, seafood is also popular during the Lenten season and tends to be more expensive based on its demand. I always wonder why? Usually at the beginning of Lent, believers would give up something they love for 40 days to mirror Jesus’ fast in the wilderness including meat and alcohol which leaves them with the option of seafood. Meat lovers would abstain from meat as a sacrifice. This has been going on for years.

Back in the days, Christians would fast, and this was an opportunity to exclude meat from their diet since meat was seen as a luxury and often use during celebrations, whereas fish was known as the poor people food, not anymore. In this modern day, almost every holiday meat takes the centerpiece, Thanksgiving it’s turkey, Christmas we have slices of ham with lots of other meat. So, because of this tradition, the Christians/Catholic usually don’t partake in meat on Good Friday and Ash Wednesday, this practice is not as strict as before.

If you’re fishing for recipe ideas for your Lenten meals, have no fear I’ve got you covered with not one but two seafood ideas the entire family can enjoy.

Pan-Seared Fish in Tomato Red Wine Sauce

A simple and tasty meal that the entire family can enjoy on a weeknight. Fish smothered in a rich tomato sauce with red wine. The red wine gives the sauce added richness and robustness, perfect with a side of mashed potato or roasted veggies.

Ingredients

• 2lb sliced fish
• Salt and pepper, to taste

Sauce

• 1 small onion, finely diced
• 3 cloves garlic, chopped
• 1 small ginger
• 1 lb tomatoes, diced
• 3 tbsp. tomato paste
• 1 cup water or fish stock
• 6 okra, sliced (optional)
• 2 tbsp. basil
• 1 cup red wine

Directions

Season both sides of the fish with salt and pepper then fry until golden brown, (about 3 minutes per side) and put aside. In a heated saucepan over medium heat, sauté together onion, garlic, and ginger until translucent then add remaining ingredients to the sauce and allow to simmer for 5 minutes then place fish in the sauce and leave to simmer for an additional 5 minutes. Adjust seasoning to taste and enjoy.

Spicy Curried Coconut Crab

Ingredients

• 2 lb crab (5 crab cut in pieces)
• 1 tbsp. curry powder
• 2 tablespoon vegetable oil
• 3 garlic cloves, crushed
• 1 teaspoon freshly grated ginger
• 2 stalk scallions, sliced
• 1 small onion, sliced
• 2 sprig fresh thyme
• 8 pimento berries, crushed
• Salt and pepper, to taste
• 1 scotch bonnet pepper, finely chopped
• 1 cup coconut milk

Directions

Clean and separate the crab in pieces (cut each crab into 4 pieces) then discard the back. Put crabs to boil for 20 minutes in salted water. (Save liquid for sauce)

In a preheated frying pan over medium heat sauté together; ginger, pepper, minced garlic, thyme, and onion until translucent. Add curry powder and cook for an additional 5 minutes, add 2 cups of crab stock (crab water), add coconut milk scallion, pimento, salt, and pepper bring to a boil and then reduce heat. Add crab and allow to simmer for 15 minutes, stir frequently to avoid sticking.  When the sauce is thickened, turn the stove off and enjoy.