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Christians around the world observed Ash Wednesday yesterday. The weeks leading up to Good Friday and Easter are a time of reflection. When I was growing up, my Catholic friends ate fish on Friday, the prominent protein for dinners during Lent. Yet, there is a plethora of meatless options for tasty, easy-to-prepare meals the family will enjoy.
Although we are not Christian, Edward, my mom Berthe and I like vegetarian dishes several times a month and eat fish at least twice a week. Visit the supermarket fish counter and see how times have changed since the 1970s. Through the miracle of air freight, seafood from around the world can be enjoyed locally.
One of my favorites is wild salmon. It has a richer flavor than the farm-raised variety. I also like halibut, red snapper, grouper, yellowfin tuna and cod.
The only people I know who don’t eat shrimp are those allergic to them. Scallops are another sweet treat from the sea. They adapt well to any number of recipes.
Stuffed Peppers
Ingredients:
Olive oil, to coat the bottom of a skillet and for drizzling
4 large red peppers, tops removed and seeded
1 large red bell pepper, seeded and diced
1 large yellow or orange pepper, seeded and diced
4 scallions, with some green, sliced
4 jumbo white button mushrooms, diced
Kosher salt and freshly ground black pepper, to taste
1 (15-ounce) box of couscous, cooked according to package directions
Directions:
Preheat the oven to 350 degrees.
Heat the oil over medium-high. Place the vegetables, except for the red uncut peppers, into the pan and sauté for about eight to 10 minutes. Add the salt and pepper. Let cool.
Place the couscous in a mixing bowl and add the cooked vegetables.
Stuff each whole pepper with the couscous mixture. Place in a baking dish and drizzle a bit of oil over them. Bake for about 20 to 30 minutes, or until heated through. Serves four.
Note from Phyllis: Substitute cooked rice for the couscous, if desired.
My Favorite Salmon
Ingredients:
4 (6-ounce) salmon fillets, preferably wild salmon
Mayonnaise, to taste
Dijon mustard, to taste
Juice of 1 lemon
Chopped fresh dill
Kosher salt and freshly ground black pepper, to taste
Directions:
Preheat the oven to 400 degrees.
Wipe the salmon dry with paper towels. Set them skin-side down in a baking dish.
In a bowl, start with 1 cup of mayonnaise and add 2 tablespoons of mustard. Blend until the desired flavor is attained. Add the lemon juice, dill, salt and pepper.
Smear the salmon with the mayo mixture. Bake for at least 20 minutes, depending on the thickness of the fish.
Serves four.
Note from Phyllis: This sauce works with any type of fish. I like to serve it with sautéd garlic spinach or asparagus and baked potatoes.
Eggplant Casserole with Shrimp
From "The New American Cooking" by Joan Nathan
Ingredients:
1 teaspoon of salt, plus another teaspoon, or to taste
3 eggplants (1-1/2 pounds each), peeled and chopped into 2-inch pieces
1/4 teaspoon of pepper, or to taste
1/2 to 1 stick of unsalted butter
1 large onion, diced
1/2 green pepper, diced
6 cloves of garlic, minced
1 pound of medium shrimp, cleaned, peeled and deveined
1/2 cup of seasoned breadcrumbs
Directions:
Fill a large pot with water and bring to a boil. Add 1 teaspoon of salt and the eggplant. Simmer for about 15 minutes, or until soft. Drain and spoon the eggplant into a large bowl. Mash with a fork. Sprinkle in the remaining salt and the pepper.
Heat half of the butter in a large sauté pan over medium. Add the onion, pepper and garlic and sauté until the onion is translucent. Toss in the shrimp and continue cooking, stirring occasionally, until the shrimp turns pink, about two to three minutes. Add the mashed eggplant and cook until it gives up its remaining water, just a few minutes. Stir in the breadcrumbs and taste, adjusting the seasonings.
Serve over rice.
Serves eight.
Seared Scallops with Mushrooms
Ingredients:
1-1/2 pounds of sea scallops
4 tablespoons of butter
1 tablespoon of vegetable oil
Kosher salt and freshly ground black pepper, to taste
1/2 pound of cremini mushrooms, wiped clean and sliced
1 cup of dry white wine
Chopped fresh Italian parsley leaves
Directions:
Wipe the scallops dry with paper towels. Set aside.
Heat the butter and oil in a large skillet over medium-high. Add the scallops and sprinkle on the salt and pepper. Sear for about two to three minutes on each side, depending on the thickness of the scallops. They should be a bit translucent inside. Remove to a platter and tent with foil.
Add the mushrooms to the skillet and sauté for about five minutes, or until the mushrooms give up their liquid. Add the wine and bring to a boil. Lower the heat and return the scallops to the skillet. Heat through. Top with the parsley.
Serves six.
Note from Phyllis: This recipe also works well with shrimp.
