Galilean Fish Broil

BIBLICALLY BROILED FISH

This Lenten recipe comes from “A Continual Feast.”  Note the beautiful story of Jesus appearing to the apostles on the shore of Lake Tiberias and preparing fish for his apostles after his resurrection (John 21:5). Preparing and eating food together is one of the most basic and immediate ways of communicating our love, as Christ reminds us here.  While we do not have any recipes from the time of Christ, we do know what foods were available and used by the Jews of Palestine during his lifetime. This recipe uses that background for inspiration.

Ingredients

• 2 lbs. of any fresh or defrosted fish; smaller fish or filets or steaks can be left whole while larger fish should be split

• 4 cloves garlic, chopped or minced
  
  

• Salt (to taste)

• Olive oil

• Red wine vinegar or lemon juice (see note below)

• Lettuce

• Greek or other strongly flavored olives

• Optional: chopped fresh mint leaves

Directions: Clean, rinse, and salt the fish. Rub with garlic, and brush with oil. Preheat the broiler. Place the fish in an oiled pan (you can add parchment or foil before oiling for easy cleanup). For smaller fish, broil fish about 3 inches from the flame (the higher rack) or about 5 inches (the lower rack) for larger fish. Split fish should be broiled skin side down. While cooking, base generously with olive oil and a little vinegar or lemon juice.

When ready, remove the fish from the oven and serve on a bed of lettuce, surrounded by olives. Naan or pita bread would be a natural companion to the dish.

The article and picture are from Aleteia freeskyline | Shutterstock | Altered by Aleteia