Ash Wednesday, the beginning of Lent

February 25, 2009

This Wednesday is Ash Wednesday, the beginning of Lent. My family has always observed Lent as a special time to reconcile with Our Lord. Some people do so by choosing to give up things, during the Lenten season, others choose to add additional elements to their day-to-day life. Personally, I give up sugar, bread and alcohol and all three I enjoy.

One of the add on elements of Lent that I enjoy is the traditional “Fish Friday” and enjoying a meal with my family. Below is a recipe I recommend and know my family will be enjoying…

Grilled Halibut with Arugula Raspberry Butter

INGREDIENTS
4 halibut steaks or fillet pieces (1 1/2-2 lb. total)
Vegetable oil (for fish and grill)
Arugula Raspberry Butter:
1/4 cup unsalted butter, softened
3 Tbsp. lightly crushed raspberries
2 Tbsp. chopped arugula
Salt and white or black pepper

INSTRUCTIONS
To prepare the flavored butter, cream the softened butter in a medium bowl with a fork, then add the crushed raspberries, arugula, salt and pepper. Continue mixing with the fork until thoroughly blended.

Spoon the butter onto a sheet of waxed paper or foil and form into a tight cylinder, twisting the ends snugly.

Refrigerate until needed; the butter can also be frozen.
Preheat the grill to high, or heat coals until they glow red, with white ash around the edges. Lightly brush the halibut with oil and sprinkle with salt and pepper. Rub a lightly oiled towel or cloth over the grill, add the halibut and cook until lightly browned, 3 to 4 minutes.

Turn the halibut and continue cooking until opaque through (cut to test), 3 to 4 minutes longer.

Unwrap the chilled butter and cut across into 1/3-inch slices. Top each halibut piece with a slice of arugula raspberry butter and serve. Remaining butter can be frozen and saved for another use.

Servings per Recipe: 4

I hope you enjoy this recipe and others during Lent and feel free to share your family’s favorite dish and traditions!

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