Holy Monday Tilapia with Tomato-Caper Salsa

Today is Holy Monday. It is the second day of Easter Week, which began on Palm Sunday. Palm Sunday marked Jesus’ triumphant entry into Jerusalem. Historical documents tell us that as early as the fourth century, the Church celebrated what was called “The Great Week”.

Palm Sunday marks the turning point. The Lenten season of sacrifice is coming to an end, yet there is sadness. There is a greater focus on the Passion of Christ and His last week on earth. Those of us who believe realize His did not die, but rather was resurrected to prepare the way ahead for all of us.

The Events of Holy Monday
On the way back into the city from Bethany, where Jesus and the twelve spent the night, Jesus became hungry. Seeing a fig tree with no fruit on it, though it was full of leaves and thus should have been full of fruit, Jesus spoke a curse on the tree. Jesus went to the temple on Monday and confronted those making a profit off of the people coming to worship there.

“Jesus entered the temple courts and drove out all who were buying and selling there. He overturned the tables of the money changers and the benches of those selling doves. ‘It is written,’ he said the them, ‘My house will be called a house of prayer,’ but you are making it a den of robbers.’” – Matthew 21:12-13

Those who heard and witnessed Jesus’ miraculous healings that day sang praises to Him, which caused authorities to begin looking for a way to kill him. The Gospel of Luke says that “they could not find any way to do it, because all the people hung on his words.” – Luke 19:48

Come, follow Me”, Jesus said, “and I will make you fishers of men.” – Matthew 4:19


Broiled Tilapia with Tomato-Caper Salsa
Cooking Spray, as needed
1 cup Tomatoes, chopped
1/4 cup Parsley, chopped
1 tablespoon Capers, drained
2 Garlic Cloves, minced
1 tablespoon White Vinegar
1-1/2 tablespoons Olive Oil, divided
1/4 teaspoon Kosher Salt, divided
1/4 teaspoon Black Pepper, divided
4 (6 oz) Tilapia Fillets

Heat broiler. Spray a jell-roll pan with cooking spray and set aside.

Chop tomatoes and parsley, place into a large bowl. Drain capers, add to the tomato mixture. Mince garlic, add to the tomatoes. Stir in white vinegar, 1-1/2 teaspoons olive oil, 1/8 teaspoon each of the salt and pepper. Stir to blend and coat everything.

Brush fish with remaining 1 tablespoon oil; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

Arrange fish in a single layer on the prepared pan. Broil 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve topped with salsa.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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