What exactly is Fat Tuesday all about?
Roman Catholics around the world celebrate Carnival, which comes from the Latin phrase “the removal of meat”, and is the three day period preceding the beginning of Lent on Ash Wednesday. The Tuesday before Ash Wednesday is Shrove Tuesday and is more popularly known by the French term Mardi Gras, meaning “Fat Tuesday”, because it is the last day of excess before the fasting traditions of Lent.
Lent has traditionally been marked by penitential prayer, fasting, and almsgiving. Some churches today still observe a rigid schedule of fasting on certain days during Lent, especially the giving up of meat, alcohol, sweets, and other types of food. Other traditions do not place as great an emphasis on fasting, but focus on charitable deeds, especially helping those in physical need with food and clothing, or giving money to charities. Read more about the season of Lent here. Fish on Friday became a tradition because those of Catholic faith abstain from eating meat on Ash Wednesday and every Friday during Lent. Exceptions to the rules of abstinence are made (by the bishop) – especially, if St. Patrick’s Day falls on a Friday – for real 🙂
So here’s to Fish on Friday, or any day of the week. This fish preparation is embarrassingly easy, no-recipe delicious – I think we can all appreciate that!
Halibut with Lemon and Capers
2 fresh halibut steaks, 8 oz. each
prepared seafood spice rub
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon capers
Brush halibut with canola oil, sprinkle with spice mix such as lemon pepper or Lawry’s Seafood Rub, broil for 5-8 minutes (depending on thickness) until fish is opaque. Melt the butter, add lemon juice and teaspoon of capers. Drizzle fillets with a little lemon butter sauce half way through to produce wonderfully moist fish with a golden brown crust. Spoon remaining lemon caper sauce over fish and serve immediately.
Shown here with roasted fresh asparagus.