Welcome to a Catholic Friday

When Fridays roll around one of the hardest things to do for me is to cook a meal for just two people. Oh sure, I could cook in my usual fashion, but that would create way, way more left overs than we could possibly eat.

Fridays are just Hubby and me. Every now and again, if it’s a cheese pizza or pasta dish that doesn’t include anything that once swam in the ocean, Kiddo will partake. There are a few exceptions. He does like the occasional Crab Legs, but only if served fresh from the grill with lots and lots of butter or deep-fried Calamari with a spicy dipping sauce. And he does eat tuna salad. That’s about it. No fish of any kind. No shrimp, lobster or scallops. When he was younger, he ate it all. Then one day he decided to just say no. It wasn’t long before he stopped attending Mass, so I’m not sure if it’s a rebellious rejection of Catholic traditions or if he truly doesn’t like most seafoods.

Hubby’s the true fish-eater in our family. Growing up we ate Catfish that we caught. That was it. Oh sure, there were tuna fish sandwiches and fish sticks. No cheese pizza. No soups such as clam chowder. When Hubby and I married, he opened my eyes to a whole new way of “suffering” on Fridays. It’s actually more like guilty pleasures. We both look forward to Friday nights. Now that it’s just the two of us, I’ve gotten much better at portions, making adjustments whenever possible.

With dinners like this sautéed Tilapia, it’s not really a sacrifice. I know that originally Catholics did not eat meat on Fridays for three reasons. The first is that every Friday is looked upon as a mini Good Friday. The second was that meat was a luxury, so you really were giving up something special. And the final reason is that by making it a point to abstain, you were practicing discipline while focusing on Christ. We still see Fridays as a mini Good Friday. Discipline and focusing our attention on Jesus is just as important as it always has been. As for the luxury of meat – it’s cheaper these days to have a steak than it is to eat Sea Scallops or Chilean Bass. Personally, I’ve grown fond of Tilapia. It’s mild, light and lends itself to whatever sauce or seasoning you desire. Have a blessed and beautiful Friday. Thank God for all He has given you, especially those burdens that truly bring out your inner strength and fortitude.

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Sautéed Tilapia with Lemon-Caper Pan Sauce for 2
3/4 cup Chicken Stock
1/4 cup Lemon Juice
2 teaspoons Capers, drained
2 tablespoons Butter, divided
1 teaspoon Vegetable Oil
2 (6 oz) Tilapia Fillets
1/4 teaspoon Kosher Salt
1/4 teaspoon White Pepper
1/2 cup Flour
Lemon Wedges, optional garnish

In a measuring cup combine Chicken Stock and Lemon Juice. Rinse capers, add to the mixture and set aside.

Melt 1 tablespoon of butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and pepper. Place the flour in a shallow dish. Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown. Add fillets to pan; sauté 3 minutes on each side or until fish flakes easily when tested with a fork. Remove fillets from pan. Add chicken stock mixture to pan, scraping to loosen browned bits. Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes). Remove from heat. Stir in the tablespoon of butter with a whisk. Serve sauce over fillets. Garnish with lemon wedges, if desired.

Orzo Garlic Rice Pilaf for 2
4 Garlic Cloves
1/2 tablespoon Olive Oil
1/4 cup Orzo Pasta
1/2 cup White Rice
1/2 cup plus 2 tablespoons Chicken Stock
2 tablespoons White Wine
1 Green Onion
Parsley for garnish
Kosher Salt to taste

In a medium skillet, heat oil over medium-high heat. Peel thinly slice the garlic. Once the oil is hot, sauté the garlic for just a minutes.

Add Orzo and rice, cook 2 or 3 minutes longer or until lightly browned. Stir in the chicken stock and white wine.

Reduce heat, cover and simmer for 15 minutes or until rice is tender and the liquid is absorbed.

While the rice cooks, trim the root ends from the green onions. Thinly slice the remaining portion of the onion for a garnish. Finely mince the parsley.

To finish the rice, fluff with a fork. Add green onions and parsley. Stir to combine. Season as needed with salt and serve.

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Behold, you are pleased with sincerity of heart,
and in my inmost being you teach me wisdom.