Fish With Pecan Coating Acceptable Alternative For Friday’s Lenten Meals

It’s the middle of Lent now, with Catholics serving a fish or other non-meat entree for Friday meals.

Fridays during Lent are days of abstinence from “flesh meat.” Fish, dairy products and eggs are acceptable alternatives; a vegetarian meal is an excellent choice.

Gary Cooper, pastoral associate at St. Augustine’s Parish in Spokane, offers this background information on the Lenten requirements:

Abstaining from meat dates back to the first century. Friday was chosen as the day of abstinence to honor Jesus, who sacrificed his flesh on the Friday that he was crucified.

There’s also fasting. Ash Wednesday and Good Friday are days of both fasting and abstinence.

Fasting applies to people between the ages of 18 and 60; abstinence from meat on Fridays applies to Catholics over the age of 14.

“The real reason we fast,” says

Cooper, “is to remind ourselves that our real hunger is for God.”

The flavor of fish does not have to be sacrificed with this pecan and bread crumb coating. Any white fish fillet with substance can be used in place of haddock, and the fish can be served with your favorite rice mixture and stir-fried vegetables. Finish your meal with sliced melons or berries.

Haddock with a Pecan Coating

Adapted from “Prevention’s Quick and Healthy Low-Fat Cooking” (Rodale Press, Inc.).

1/4 cup seasoned dry bread crumbs

2 tablespoons ground pecans

4 haddock fillets or other white fish fillets

1 teaspoon olive oil

In a shallow dish, combine the bread crumbs and pecans. Dredge the fish in the mixture to coat all sides well.

In a large non-stick frying pan over medium heat, saute the fish in the oil for about 4-5 minutes per side, or until cooked through.

Yield: 4 servings.

Nutrition information per serving: 156 calories, 5 grams fat (29 percent fat calories), 65 milligrams cholesterol, 124 milligrams sodium.

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