i personally am guilty of this, focusing many meals on a main dish of venison beef or pork, even chicken should be avoided on fridays in lent. Being forced to work with fish, eggs, or other sources of protein gets me all excited about what to make each week. in fact, i often make these dishes more often during the rest of the week in Lent, just because i run into so many good recipes.
last week the fish was battered and fried, this week i wanted to try something else....and keep your eyes peeled for linguine with clam sauce next week. yum!
Salt & Pepper
4 8oz fillets of frozen or fresh Pollock
2 Red Peppers Sliced in Strips
3 Tablespoons Mayonnaise
2 Teaspoons Lemon Juice
1 Teaspoon Onion Salt
1 Teaspoon Black Pepper
1 Teaspoon Minced Garlic
2 Tablespoons Sriracha
Mix the first five ingredients into a shallow sealable dish or gallon sized bag. Add the fish and Marinate anywhere from 1 hour to over night
Preheat the over to 350
drain most of the marinade from the container (I used a square pyrex baking dish that could be put right in the oven) layer the pepper under the fish and bake in the oven for 20 minutes until the fish is firm and flaky
mix the sriracha mixture and spread liberally over the top of the fish, switch the oven to broil and let cook for 10-15 minutes until the sriracha has browned a bit
serve with Salad and Cheesy Rice & Beans.