The Sacred Heart of Jesus

The Solemnity of the Most Sacred Heart of Jesus – also the World Day of Prayer for the Sanctification of Priests – is celebrated on the Friday after the Solemnity of Corpus Christi. This suggests to us that the Eucharist (Corpus Christi) is none other than the Heart of Jesus himself.

Once upon a time within certain sectors of the Church, there were those that believed mankind was damned. That we sin today because we no longer have the will to do otherwise. Original sin separated man from God’s graces and without those graces, we had no choice but to be lustful, sinful people. We are too weak and the desires of the flesh too strong to make a choice between good and evil, therefore evil won out. Can you imagine?

Do we need God’s graces to be saved? Absolutely. But what makes the idea of man damned for all time is pure nonsense because God’s graces are a gift. He does not withhold His grace because we are sinful. It is there for us no matter what, free for the taking. Does that make us perfect? No. With God’s graces, do we sin no more? Hardly! The spirit that dwells within us from the moment of baptism reminds us God has loved us even before we came to be. He waits for us, always faithful, always loving, always forgiving. Receiving the Holy Spirit is why Catholics baptize our babies rather than wait until they are grown. It is through baptism that the Holy Spirit comes down to dwell within us. It is through Confirmation that our relationship with God is renewed.

When we think of the heart by today’s standards, we think above all else the heart is filled with affections, emotions, and sentiments. This is not the case in Biblical Language, as the heart is so much more. The heart is the reality of a person, our awareness, intelligence and freedom of choice. When Christ revealed His Sacred Heart He was saying “I am interested in you, for I take your life to heart.”

Divine Heart of Jesus,
I offer You through the Immaculate Heart of Mary,
Mother of the Church,
In union with the Eucharistic Sacrifice,
My prayers, actions, joys and sufferings of this day
In reparation of sins and for the salvation of all people,
Through the grace of the Holy Spirit for the glory of our Heavenly Father.
Amen

---

Today is a Holy Friday within the Church. It should be celebrated with a special meal. Today is also Oklahoma Day. The state fish is a bass. While I cannot get bass from Oklahoma at my local market, I can find Sea Bass. So in the spirit of the day and to honor Oklahoma, I give you this delicious Sea Bass dish.

Sea Bass with Shallot Beurre Blanc
Sea Bass
4 Sea Bass Fillets, 6 oz each
Kosher Salt to taste
Fresh Black Pepper to taste
Mild Olive Oil

Heat oven to 450-degrees. Heat a large cast iron skillet over medium-high heat until sizzling hot.

With paper towels, blot sea bass fillets dry. Season fillets with salt and pepper. With fingers, generously slather filets with oil.

Once the skillet is hot, spread a thin layer of oil to the pan. Swirl to coat the bottom. Lay the fillets in the skillet skin side up. Without disturbing the fillet, sear for about 4 minutes. When ready, the fillets should release from the skillet easily with the aid of a fish spatula. If not, let continue to sear another minute or so.

Once the fish has been released, turn sear-side up and immediately place the skillet in the heated oven. Depending upon thickness of the bass and time it took to sear, fish should roast in the oven for about 10 minutes, until flakey.

While the sea bass is roasting in the oven, make the Beurre Blanc.

Shallot Beurre Blanc
1 Shallot, finely minced
2 tablespoons snipped Chives
8 tablespoons Butter
1/4 cup White Wine
3 tablespoons White Wine Vinegar

Peel and finely mince the shallot. Snip fresh chives. Dice the well-chilled butter into 16 small pieces.

In a small saucepan combine shallots, wine and vinegar; bring to a boil over medium-high heat. Continue to boil until nearly all the liquid has evaporated, about 3 minutes or so. Reduce heat on the burner to low; remove pan from the heat to allow burner to cool for a minute or two.

Return saucepan to low heat. Whisk in the pieces of butter, one at a time. Add the next piece once the previous piece has been fully incorporated into the sauce. Once all the butter has been added, remove pan from heat while keeping the burner on low.

Once the sea bass is cooked, return the saucepan to low heat, whisk briefly to create a smooth sauce that is not broken. Season sauce to taste with salt and fresh pepper.

Plate the fillets individually, ladle sauce over the fish and finish with a sprinkling of chives.

Original Recipe: Saturdays with Frank

Pan Seared Asparagus
1 lb Green Asparagus
1 tablespoon Basil Olive Oil
1 tablespoon Butter
1/2 Lemon, juices freshly squeezed
Kosher Salt to taste
Freshly ground Black Pepper to taste

Rinse the asparagus and trim off the ends, leaving spears about 8 inches long.

In a large frying pan, heat the olive oil and butter to sizzling. Turn down the heat to medium and add the asparagus.

Using a broad spatula, turn the spears over from time to time until they are browned more or less evenly, about 12 minutes depending on the thickness of the asparagus. The spears will remain mainly green, with patches of crispy brown. Check for doneness by tasting a spear. It should be tender but slightly al dente.

Sprinkle the asparagus with lemon juice, salt and pepper, and transfer to a serving platter or plate alongside the sea bass.

---

God indeed is my savior;
I am confident and unafraid.
My strength and my courage is the Lord,
and He has been my savior.