Not being Catholic, I don’t participate in Lent but all around me people do. My friends are giving up red meat, sugar, white flour, beer, candy, watching the news. Today a friend told me that she wasn’t giving up anything but was focusing on being more positive.

We get requests for recipes for Lent so here you go.

I believe that people want to eat more fish but are 1) afraid to buy it because of the smell 2) don’t know what to look for when buying fish 3) don’t know how to store fish and 4) don’t know what to make.

While I was growning up, we had fish (baked halibut) on Thursday nights. It was never very good and I grew up hating fish. Of course, now I love fish.

Here are some tips for buying and storing fish.

Recipe: Pan-Seared Fish with Lemon Dill Mayonnaise

1/4 cup low fat mayo

zest and juice of half a lemon

1 tsp. dried dill or 2 tsp. freshly chopped dill

2 tsp. finely chopped red onion or sweet vidalia onion

4 mahi mahi or halibut fillets weighing about 6 oz each (these are firm fish)

salt & freshly ground pepper to taste

1 tbsp canola oil

In a small bowl, combine the mayo, zest, lemon juice, dill and onion. Can be made the night before and stored overnight which gives the flavors a chance to co-mingle.

Season the fabulous fish with salt and pepper.

Heat the oil in a large non-stick fry pan and cook the fish on medium heat for 4 to 6 minutes.

Plate and top with a dollop of lemon-dill mayo.

Serve with baked packaged french fries or rice pilaf and steamed asparagus or broccoli. Garnish with extra lemon slices.

Serves 4

Here are more fish recipes from Red Lobster.

Karyn Zoldan


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