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Fish For Lent and Beyond

March 31, 2011 • 6 Comments

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If you're looking for inspiration for meatless Fridays during Lent or just love to eat fish and shellfish, here are 21 piscine recipes that are sure to please. And before you hit the fishmonger, you may want to arm yourself with the resources in our Sustainable Seafood 101 roundup.

Seared Scallops with Spring Onion and Tarragon Cream by lastnightsdinner

Seared Scallop with Spring Onion and Tarragon Cream


Salmon in Sorrel Sauce by MrsWheelbarrow

Salmon in Sorrel Sauce


Olive Oil Poached Fish or Shellfish by amanda

Olive Oil Poached Fish or Shellfish

Fish Baked in Foil with Fennel and Lime by merrill

Fish Baked in a foil with Fennel and Lime


Vietnamese-Inspired Sweet & Spicy Catfish with Pickled Vegetables by melissav

Vietnamese-Inspired Catfish


Shrimp Pad Thai by mtlabor

Shrimp Pad Thai


Mussels for One (or Two) by lastnightsdinner

Mussels for One (or Two)

Suya Swordfish by Kitchen Butterfly

Suya Swordfish


Fried Oysters with Saffron Aioli by Savorykitchen

Fried Oysters with Saffron A


Hot Smoked Salmon, Soba and Asian Greens Salad by cheese1227

Hot Smoked Salmon with Soba


Spicy Shrimp by Helen

Spicy Shrimp

Tuna Noodle Casserole - Redux by fiveandspice

Tuna Noodle Casserole - Redux


Whole Baked Fish in Sea Salt with Parsley Gremolata by TasteFood

Whole baked Fish with Sea Salt Parsley Gremolata

Leftover Salmon Kedgeree by deensiebat

Leftover Salmon Kedgeree


Mediterranean Octopus Salad by Sasa Stucin


Mediterranean Octopus Salad

Sicilian-Style Swordfish by cucinettaNYC

Sicilian-Style Swordfish


Fish Salpicon by merrill

Fish Salpicon


Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger by Babette's Feast

Salmon Papillotes with Red Peppercorns, Lime and Fresh Ginger


Bay Scallop Chowder by amanda

Bay Scallop Chowder


Tuna Caldine by merrill

Tuna Caldine


Cod Mare Chiaro by Giulia Melucci

Cod Mare


Linguine with Sardines, Fennel & Tomato by lastnightsdinner

Linguine with Sardines, Fennel & Tomato


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Comments (6)


about 4 years ago tenmiler

Well the problem is that you don't make any distinction about the differences in the types of swordfish. There is ABSOLUTELY still a major problem with certain kinds of swordfish. In fact, this is from today, April 19th, 2011: http://www.gourmetretailer...

And the article you point to for Swordfish (your best recipes), was sponsored by Whole Foods, yet they only today agreed to improve their sourcing.

Tuna is the other one. What can F52 editors do, then? EDUCATE people on what to buy and what not to buy, and in these cases, labeling (maybe an article on red label fish) helps educate the cook but also F52 as well.


about 4 years ago tenmiler

Very disappointed to see Swordfish on any recipe here. It's irresponsibly overfished, and the responsible thing to do would be to NOT publish recipes calling for it.


about 4 years ago CookingUpAStorm

I second that!


about 4 years ago lastnightsdinner

Actually, as far as sustainability, Atlantic swordfish has been a great success story and the stocks have rebounded quite a bit:

The Marine Stewardship Council has even certified harpoon-caught swordfish from Nova Scotia, which is available at Whole Foods Markets. There was a bit of discussion around this at the time of last summer's swordfish-themed contest, for which the two swordfish dishes featured above were finalists.


about 4 years ago carol_mahar_jesep

Anyone need some new recipes for Lent Fridays?


about 4 years ago loubaby

You have some new recipes you want to share?