Lent Recipes?

Question

Does anyone have any easy, low-calorie fish recipes to make on Fridays? I'm trying to find something quick and cheap since I'm a college student.

Answer 1

Baked Tilapia with Garlic and Olive Oil
* 4 (4 ounce) fillets tilapia
* 4 cloves crushed garlic
* 3 tablespoons olive oil
* 1 onion, chopped
* 1/4 teaspoon cayenne pepper

1. Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.
4. Bake at 350 degrees F (175 degrees F) for 30 minutes.

Garlic Salmon
* 1 1/2 pounds salmon fillet
* salt and pepper to taste
* 3 cloves garlic, minced
* 1 sprig fresh dill, chopped
* 5 slices lemon
* 5 sprigs fresh dill weed
* 2 green onions, chopped

1. Preheat oven to 450 degrees F (230 degrees C). Spray two large pieces of aluminum foil with cooking spray.
2. Place salmon fillet on top of one piece of foil. Sprinkle salmon with salt, pepper, garlic and chopped dill. Arrange lemon slices on top of fillet and place a sprig of dill on top of each lemon slice. Sprinkle fillet with chopped scallions.
3. Cover salmon with second piece of foil and pinch together foil to tightly seal. Place on a baking sheet or in a large baking dish.
4. Bake in preheated oven for 20 to 25 minutes, until salmon flakes easily.

Snapper
* 2 tablespoons olive oil
* 1/2 small onion, diced
* 2 cloves garlic, minced
* 5 whole canned tomatoes, drained and chopped
* 2 tablespoons capers, chopped
* 1/2 cup sliced black olives, drained
* 1/4 teaspoon crushed red pepper flakes
* 1/2 tablespoon chopped fresh parsley
* 1 pound red snapper fillets
* 1 tablespoon fresh lemon juice

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium skillet, heat olive oil and saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, capers, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3. Spread 1/2 cup of the sauce in a 11x7 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Answer 2

buy tilapia - it's cheap

or buy the frozen fish filets that come 8 or 10 to a bag - they're pretty good and thaw quickly

8 oz. firm white fish
1 tbsp. butter
1 carrot - grated
1/2 tsp. parsley
! stalk celery - sliced thin
1 green onion - chopped
1 tsp. lemon juice + some lemon slices if you have them
Salt & pepper
Parchment paper 14x14"

In the middle of parchment paper place fish fillets. Top with melted butter and sprinkle with all other ingredients. Fold parchment like an envelope. Place on baking sheet. Bake at 400 degrees for about 20 minutes. Cut top of paper open and serve in paper.

The great thing about this recipe is you can put in any veggies and spices that you like and/or have on hand = tomatoes, zucchini, onions, garlic, dill, cilantro, etc... you can also use olive or other oil instead of butter if you prefer... mix and match and it usually comes out pretty well - the fish, veggies and spices steam together.... yum

Frozen shrimp and scallops that ocme in the large bags are usually pretty good also - and not that expensive. Good Luck!

Answer 3

(L)
HERB SALMON CASSEROLE FOR LENT

2 c. Croutettes seasoned
2 c. (1 lb. can) salmon, drained, boned and flaked
2 c. (1/2 lb.) grated Cheddar cheese
4 eggs
2 c. milk
1/2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1 tsp. salt

Place 1 cup of Croutettes in greased 1 1/2-quart casserole dish; sprinkle with 1 cup of salmon and 1 cup cheese. Repeat, using remaining Croutettes, salmon and cheese.
Beat eggs slightly, stir in milk, Worcestershire sauce and seasonings. Pour over contents of baking dish.

Bake in moderate oven (350 degrees) about 1 hour. Serve immediately. Yield: 6 servings.

PUGATCH (CHEESE BREAD FOR LENT)

1 pkg. yeast
1/4 c. warm water (110 degrees)
2 c. milk
2 tbsp. sugar
1 tbsp. shortening
2 tsp. salt
5 3/4 to 6 1/4 c. flour
Melted butter
Parmesan cheese
Sharp cheese (yellow), grated
Colby cheese (white), grated

Soften yeast in warm water. In saucepan, heat milk, sugar, shortening and salt until shortening is almost melted; stir constantly. Pour into a large mixing bowl. Stir in 2 cups flour; beat well. Add softened yeast, stir until smooth.
Stir in as much of the remaining flour as you can mix with a spoon. Turn out onto a lightly floured surface. Knead bread dough until it has a good, smooth consistency (6 to 8 minutes). Cover and let rise in a warm place until double.

Separate the dough into two balls. Cut two large pieces of aluminum foil to fit oven racks. Spread melted butter over foil. Roll dough out on floured surface until the size of the foil. Roll dough onto the buttered foil and spread to fit.

Make crust by turning under edges (this is the same way you would roll out pizza dough). Pour more melted butter onto dough and spread. Sprinkle Parmesan cheese over dough. Add other two cheeses. Bake at 375 degrees until crust is golden and cheese is bubbly.

Answer 4

buy fish, marinate the night before in mixture of herbs (i.e grind/process/buy minced rosemary and basil, mix with lemon juice and butter), coat the fish in this marinade (wrap in aluminium foil to allow it to absorb the flavour), then remove from foil and cook on a grill or keep the aluminimum foil and bake.