Don’t give up delicious food this Lent.
By Donna Zitter Bordelon
For Lent
Mend a quarrel
Share a treasure
Dismiss suspicion and replace it with trust
Give a soft answer
Encourage youth
Keep a promise
Find the time
Forgive an enemy
Listen
Laugh a little
Laugh a little more
Deserve confidence
Appreciate
Show loyalty
Pray
A fishy idea is often frowned upon, but not during Lent. The practice of eating fish on Fridays during Lent dates to early Christian tradition. A fishy fact: more recently, Lou Groen, the owner of a McDonald’s franchise in a predominantly Catholic Cincinnati neighborhood, in 1962 invented a new sandwich, the Filet-O-Fish. The sandwich sold a lot better than his hamburgers on Fridays during Lent, and they’re still a staple on all McD’s menus today.
Eating fish can be a good idea at any time. It’s very healthy. Are you hooked yet? On a fishing trip to your local supermarket, don’t flounder. Instead, cast an eye toward the fish department to see the fresh catch and make one of the following recipes.
CRUNCHY OVEN-FRIED FISH
1½ lb. white fish fillets, cod or haddock, cut in pieces, if large
½ cup sour cream
1½ Tbsp. lemon juice
1½ Tbsp. chili powder
1 tsp. cumin
1 tsp. parsley flakes
1 cup finely crushed corn chips
3 Tbsp. butter, melted
Generously butter or spray a 13x9x2-inch baking dish.
In a small bowl, mix together sour cream, lemon juice, chili powder, cumin and parsley flakes.
Dip each fillet into the sour-cream mixture then coat each with crushed corn chips.
Pour the melted butter over the fillets.
Put baking dish on an oven rack that is slightly above the middle position of the oven.
Cook uncovered at 475 degrees for 12–15 minutes (depending on thickness of fish) until fish flakes easily with a fork.
BAKED PARMESAN FLOUNDER
1½ lb. flounder fillets
4 Tbsp. butter, melted in a small bowl
1 tsp. lemon pepper
¾ cup Parmesan cheese
½ cup fresh, coarse bread crumbs
2–3 Tbsp. oil
1 tsp. fresh parsley
Panko crumbs
Preheat oven to 425 degrees
Dry fish and arrange in a single layer on an oiled baking sheet.
Brush fillets lightly with part of the melted butter.
Sprinkle each with lemon pepper.
Mix the parmesan, bread crumbs, oil and parsley into the melted butter, and distribute evenly over the fillets.
Sprinkle lightly with panko crumbs.
Bake at 425 degrees for 10–15 minutes until fish is golden and done.
LEMON AND CAPERS PAN FLOUNDER
¼ cup flour
Salt and Pepper to taste
1½ lbs. flounder or sole fillets
3 Tbsp. olive oil
3 Tbsp. butter
½ cup lemon juice
2 Tbsp. capers, drained
On a plate, mix the flour with a little salt and pepper.
Dip the fish fillets into the flour to coat evenly on both sides.
Heat the butter and oil in a large frying pan.
Add the fish fillets, and over medium heat, fry for 2–3 minutes on each side.
Carefully lift out the fillets with a large metal spatula, and place them on a serving plate. Season lightly with salt and pepper.
Add the lemon juice and capers to the pan, and heat through.
Pour sauce over fish and serve.
Eat well, live long, enjoy!
(Questions or tips can be sent to Donna Zitter Bordelon at [email protected] or in care of the Times, 2 Executive Campus, Suite 400, Cherry Hill, NJ 08002)
RECIPE WINNER
Congratulations to Mindy Levit who submitted her friend’s recipe, and was chosen in a random drawing. Mindy is the February winner of a $100 ShopRite gift card.
MINDY’S CROCK-POT CHICKEN
2 lbs. of chicken breast
1 packet of ranch dressing mix
1½–2 blocks of Philly cream cheese
Wash the chicken. Put it in the Crock-Pot.
Lay the blocks of cream cheese on top of chicken.
Sprinkle the packet of Ranch dressing on top.
Cook on High for about 3½ hours or on Low for about 7 to 8 hours.
The recipe submissions have been wonderful. Please remember to include exact measurements in your recipes.
You could be March’s lucky winner. Send your recipe to:
Readers’ Recipes
c/o Northeast Times
2 Executive Campus
Suite 400
Cherry Hill, NJ 08002
Or email your recipe to [email protected].
Please include your name, home address and telephone number. ••
