Reverence for the Holy Name of Jesus arose long, long ago, in the days of the Apostles. Saint Paul tells us that in the name of Jesus every knee shall bend. Glorifying the name of God, singing praises to the Son of God is not new.
In 1597 Pope Sixtus V granted an indulgence to anyone reverently proclaiming “Praise be Jesus Christ!” By 1721 the Universal Church celebrated the feast day of the Holy Name of Jesus on the Sunday between January 1 and January 6th. If no Sunday fell in that period, it was celebrated on January 2nd. Sadly the feast day was dropped with the revision of the liturgical calendar in 1969 as part of Vatican II. While the Roman Rite and thereby the Universal Church allowed the feast to fall away, within the Latin Rite, the observance continued. Under the pontification of Saint Pope John Paul II the Feast of the Holy Name of Jesus was reinstated, to be celebrated on January 3rd. While not a Holy Day of Obligation, we are called to remember who Christ was on earth and who He continues to be in Heaven.
Today this feast coincides with our observance of Catholic Fridays – a day of abstinence and penance. While many confused Catholics, especially those in the United States, believe that the no-meat on Fridays is an outdated observance, it really isn’t. And that’s just fine in our house. Abstaining from red meat, and indulging in the benefits of seafood (especially fish) is a good thing for more than spiritual reasons. So you don’t need to be Catholic to benefit from this practice, but it sure doesn’t hurt either.
Have a blessed and inspiring Friday.
Broiled Cod with Zesty Italian Caper Sauce
Lemon Caper Sauce
1/2 cup Zesty Italian Dressing
2 tablespoons Capers
1 teaspoon Parsley
1 Lemon, juiced
Black Pepper to taste
1 tablespoon Butter
Pour salad dressing into a bowl. Rinse capers under cold water, add to dressing. Snip parsley finely, add to dressing. Whisk in the juice of a lemon, season mixture with pepper. Gently warm in a saucepan until ready to use.
Just before serving, whisk in butter for a silky finish.
Cod Fish
2 Cod Filets
2 tablespoons Zesty Italian Dressing
Black Pepper to taste
Heat oven to broil. Pat fish dry, place on a broiler pan. Brush fish with dressing, season with pepper.
Place cod under the broiler, cook for about 4 minutes per side or until flakey. Plate filets, drizzle with sauce. Serve with Roasted Potatoes and a simple salad for an amazingly delicious supper.
For an extra special side, give these roasted potatoes a try.
Roasted “Mushroom Top” Potatoes
2 lbs medium Yukon Gold Potatoes
2 tablespoons Butter
2 tablespoons Olive Oil
Salt to taste
White Pepper to taste
Parsley for Garnish
Heat oven to 425-degrees. Line a rimmed baking sheet with foil, spray foil with cooking spray, set aside.
Scrub potatoes, pat dry. Insert an apple corer mid-way up inside the potatoes. With a sharp paring knife, cut around the top of the corer insert. Remove the bottom section of potato. Carefully withdraw the corer. The potato should now resemble a mushroom.
Repeat until all the potatoes have been carved. Arrange potatoes on the prepared pan.
Melt butter. Add olive oil to the butter. Drizzle mixture over the potatoes, gently toss to coat. Season wit salt and pepper.
Place in the heated oven to roast until tender and cooked through, about 25 minutes. Turn potatoes as needed for even browning about mid-way through.
Snip parsley. Lay Potato “Mushroom Tops” on a serving platter. Garnish with parsley just before serving.
The Word of God became flesh and dwelt among us.
To those who accepted Him
He gave power to become the children of God.
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