Pan-Seared Tilapia for A Lenten Friday

Welcome to the 4th Friday of Lent – we’re on the back side now. One more Lenten Friday, then Holy Week begins. For this particular Friday in the Lenten Season, we’ve shared six recipes over the years – half of those are for some sort of Tilapia dish. Hum, I sense a theme.

While I enjoy the Christmas Season with all it’s festivities, Lent is a very special time for me. To focus so much time and energy on Christ’s sacrifice is moving. When you walk that spiritual road with Him, it becomes an intimate experience. One filled with deep joy and peace. God speaks to us daily. So often we are wrapped up in the daily needs of our lives – work, family, responsibilities and commitments, that we might not hear Him. Lent is that quiet time of reflection. So often, listening for His voice seems easier.

I’ve always been a Catholic. That doesn’t mean I have always been a good person. Believe me when I say the person I am today is not the same person I was as a teenager, or even a younger adult. There was within me a selfishness that often got in the way of humility and compassion. I am amazed at the changes that have taken place by doing one very simple thing – surrendering totally to His will. If you have been watching The Chosen, then you know what I mean. Everyone has demons of some sort – perhaps not demonic possession, but we carry around inside us broken pieces of the past that haunt us. By allowing Jesus to come into our lives, to dwell within us, He transforms us into living miracles. As Mary Magdalene put it so simply “I was one way. And now I am completely different.”

Lord, as I draw closer to the day of Your sacrifice on the cross, let my heart continue be open to accept Your will. Let me hear Your voice always and everywhere. In Christ’s name, I pray. Amen.

Pan-Seared Tilapia
4 (4 oz) Tilapia Fillets
Salt to taste
White Pepper to taste
1/2 cup Flour for dredging
1 tablespoon Olive Oil
2 tablespoons Butter
1 Lemon, garnish
Tartar Sauce for serving

Rinse tilapia fillets in cold water; pat dry with paper towels. Season both sides of each fillet with salt and pepper to taste. Place the flour in a pie tin; gently press each fillet into the flour to coat, shaking off excess.

Heat olive oil in a skillet over medium heat; cook the tilapia in the hot oil until the fish flakes easily with a fork, about 3 minutes or so per side.

While the fish cooks, melt the butter in a small bowl. Brush the melted butter generously over the fish during the final minute before removing from the skillet. Serve immediately with a wedge of lemon and tartar sauce as desired.

Rice Pilaf and Cut Green Beans are nice sides for a simple yet delicious supper.

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The Lord is close to the brokenhearted