The Lenten season is typically a time of self-denial, fasting and prayer similar to the 40 days and 40 nights of fasting that Jesus did in the wilderness before his crucifixion.

For some people, this is the time to give up alcohol, smoking and overindulging in certain foods such as red meat. During the 40 days of lent, many people typically replace red meat such as pork, chicken, and beef with fish.

Fish is enjoyed throughout the year by many Jamaicans; however, followers of the Christian doctrine typically enjoy savoury fish meals during Lent. Whether you are a follower of the Christian doctrine or just a lover of fish meals, Our Today has some creative fish dishes that you can add to your menu this season of Lent.

Coconut-creamed stew fish

Why not enjoy some coconut-creamed fish this season? it is tasty and requires little time to prepare.

Ingredients (Grace Foods Recipe):

• 1 1/2 snapper cutlets
• 1/4 cup vinegar
• 1 teaspoon black pepper
• 1 teaspoon(s) salt
• 1 cup(s) vegetable Oil
• 3 clove(s) garlic, minced
• 1 teaspoon(s) scotch bonnet pepper, chopped
• 2 stalk(s) escallion, chopped
• 1 medium onion, chopped
• 1/2 cup(s) carrot, diced
• 4 whole okras, sliced
• 1/2 cup(s) tomato, diced
• 1/2 cup(s) sweet pepper, diced
• 1 can(s) coconut Milk
• 1 tablespoon(s) soy sauce

Directions:

• Clean and wash fish in a mixture of vinegar and water. Pat dry.
• Season fish with Black Pepper and salt.
• Reserve 2 Tablespoons of the vegetable oil and use remainder to fry fish until lightly browned on both sides.
• Remove from oil and drain fish on absorbent paper.
• Set aside.
• Heat the reserved vegetable oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
• Pour in the coconut milk, stir and bring to a boil. Add the soy sauce and continue stirring, simmer for 5 minutes.
• Place fish in the coconut sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.

Brown stew fish

Brown stew fish is a common dish that is enjoyed by Jamaicans with a serving of rice and peas or potato salad.

Ingredients (Grace Foods Recipe):

• 2 whole fish of your choice
• 1/4 cup vinegar
• 1 teaspoon black pepper
• 1 teaspoon(s) salt
• 1 cup(s) vegetable Oil
• 3 clove(s) garlic, minced
• 1 teaspoon(s) scotch bonnet pepper, chopped
• 2 stalk(s) escallion, chopped
• 1 medium onion, chopped
• 1/2 cup(s) carrot, diced
• 4 whole okras, sliced
• 1/2 cup(s) tomato, diced
• 1/2 cup(s) sweet pepper, diced
• 1 browning sauce

Directions:

• Clean and wash fish in a mixture of vinegar and water. Pat dry.
• Season fish with Black Pepper and salt.
• Reserve 2 Tablespoons of the vegetable oil and use remainder to fry fish until lightly browned on both sides.
• Remove from oil and drain fish on absorbent paper.
• Set aside.
• Heat the reserved vegetable oil in a large sauce pan and saute the garlic, scotch bonnet pepper, escallion, onion, carrots, okra, tomato and sweet peppers.
• Place fish in sauce and spoon sauce over the cutlets. Cover and allow to simmer for approximately 2-5 minutes.

Oven Roasted fish

An all-time favourite for many fish lovers is the oven-roasted fish which is typically paired with a side of bammy, roast breadfruit or fried plantains.

Ingredients (Grace Foods recipe):

• 1/4 cup(s) Margarine
• 2 teaspoon(s) scotch bonnet pepper, deseeded and finely chopped
• 2 sprig(s) thyme, chopped
• 3 clove(s) garlic, finely chopped
• 1 large onion, chopped
• 8 ounce(s) Grace Rice
• 1 cup(s) stock*
• 1 can(s) Grace Tomato Juice
• 8 ounce(s) shrimp, cooked
• 1 tablespoon(s) tomato, diced
• 1 can(s) Grace Whole Kernel Corn
• 2 tablespoon(s) dried parsley
• 1/4 cup(s) Grace White Vinegar
• 2 cup(s) water
• 1 teaspoon(s) Grace Caribbean Traditions Fish Seasoning
• 1/4 ounce(s) Grace Fish and Meat Sauce

Directions:

• Pre-heat oven to 190°C/375°F.
• In a large saucepan melt 2 Tbsps. Grace Hello Margarine.  Add scotch bonnet pepper, chopped thyme, garlic and onion and sauté for 1 minute. Add Grace Rice, stock and Grace Tomato Juice, stir well. Cover and leave to simmer over flames for 25 minutes or until rice grains are tender. Set aside
• In a large bowl place shrimp, diced tomato, Grace Whole Kernel Corn, parsley and cooked Grace Rice. Combine well.
• Clean and wash fish in a solution of vinegar and water. Make diagonal cuts on sides of fish. Season with Grace Caribbean Traditions Fish Seasoning, rub inside and outside of fish using 1 Tbsp. Grace Hello Margarine, then stuff fish with rice mixture.
• Using remainder of Grace Hello Margarine, grease aluminum foil, wrap stuffed fish in the prepared foil, place on a baking tray and bake for about an hour.
• Serve fish on a platter, drizzled with Grace Fish and Meat Sauce.

Mackerel run dung

Another great dish to add to your menu this season is the traditional mackerel run dung that has been passed down from one generation to the next. Here is a quick and easy recipe from Grace Foods that can get you started on the perfect mackerel run dung for the family.

Ingredients (Grace Foods):

• 3 tablespoon(s) Grace Coconut Oil
• 3 clove(s) garlic, minced
• 1 ounce(s) ginger, peeled and sliced
• 1 tablespoon(s) curry powder
• 6 whole pimento berries
• 1 small onion, chopped
• 1 stalk(s) escallion, chopped
• 1 sprig(s) thyme
• 2 can(s) Grace Mackerel in Coconut Sauce (Rundown)
• 1 tablespoon(s) Grace Green Scotch Bonnet Hot Pepper Sauce
• 1/4 teaspoon(s) Grace Caribbean Traditions Black Pepper (optional)

Directions:

• In a saucepan heat Grace Coconut Oil, add garlic, ginger and curry powder and stir for a minute or two to allow curry to “burn”.

• Add pimento berries and onion and cook until onion starts to wilt.

• Add escallion, thyme and Grace Mackerel in Coconut Sauce (Rundown) and simmer for 5 minutes until sauce is reduced.

• Add Grace Green Scotch Bonnet Hot Pepper Sauce.

• Adjust flavour as desired with Grace Caribbean Traditions Black Pepper and serve with your favourite starch (boiled green bananas, Johnny Cakes or Turn Cornmeal).

Escovitch fish

Did someone say Escovitch fish? yes! another great dish to include on the menu this season is the traditional Escovitch fish served with a side of bammy or festival.

Ingredients (Grace Foods):

• 2 pound(s) Snapper Fish
• 1/4 cup(s) Grace White Vinegar
• 4 cup(s) water
• 1 teaspoon(s) salt
• 1 teaspoon(s) black pepper
• 2 clove(s) garlic, crushed
• 1 cup(s) Grace Vegetable Oil

Directions:

• Clean fish in a mixture of vinegar and water; pat dry with absorbent paper. Combine salt and black pepper and use to season the fish. Cover and allow to marinate.
• Heat skillet over medium flame and add vegetable oil. Add crushed garlic and fry to release flavour. Add fish and fry until lightly browned on both sides; drain on absorbent paper.
• Arrange on a serving platter and drizzle with Escoveitched Sauce.