FRIDAY FOOD DAY

St. Peter's Fish with Parsley Sauce

In the Pacific regions or in small lakes in the United States, St. Peter's Fish are known by the name Tilapia or, more often than not, Sunfish. This fish tends to absorb the flavor of the water it is raised in, so it is important to buy from a dependable market or grocer. But when prepared well it is a great crowd pleaser: firm, light, and slightly sweet without that oily or fishy aroma. It is best to prepare these fish by baking, broiling, steaming, or saute´ing, making sure to avoid eating the skin, as it can leave a bitter taste.

• 1 cup fresh parsley
• 1 clove garlic, chopped
• 4 Tbsp. water
• juice of one lemon
• salt and pepper
• 3 Tbsp. flour
• 6 St. Peter's fish, bass, or trout, filleted
• ½ cup olive oil
• 3 Tbsp. onion, chopped

In a food processor, combine the parsley and the garlic with 2 Tbsp. of water and whir until the mixture is completely smooth. Thin the mixture with an additional 2 Tbsp. of water and mix well. Add the lemon juice and salt and pepper to taste. Set aside, covered.
On a flat plate combine about 2 Tbsp. flour with about ½ tsp. each of salt and pepper and mix well. Into this dip the fillets, coating well and shaking off the excess. In a large, heavy skillet, heat the oil and in this fry the fish until well browned on both sides. Transfer the fish to a preheated serving platter and set aside to keep warm.
Discard about half of the oil and in what remains saute´ the onions until golden brown. Sprinkle in the remaining flour and over a low flame cook until the sauce is a light brown, stirring constantly. Add the parsley mixture and cook, continuing to stir, for 2–3 minutes longer. Pour the gravy over the fish and serve immediately.
Yield: 6 servings

Source: Recipe adapted from www.holiveoil.com/services.html




That Jesus was preparing fish for the disciples to eat is probably more symbolic in nature than menu-related. (Fish was a symbol for early Christians, as the letters in the Greek word ichthus form an acrostic consisting of the first letters of an early confession of faith: Jesus Christ, the Son of God.) Yet taking the biblical passage at face value, this is what we know: the disciples were out fishing following the death and resurrection of Jesus when they spotted him on the nearby beach preparing a meal over a fire. As they returned to shore, he fed them with fish and bread, and it was by these actions that they were assured of who he was.

Source:Cooking with the Bible
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Fish, when available, did provide an important supplement to the diet of ancient peoples, so important, in fact, that Jerusalem had a marketplace called the Fish Gate (II Chronicles 33:14, Nehemiah 3:3; 12:39, and Zephaniah 1:10). Jewish dietary laws divided fish into clean and unclean food for consumption: those fish with scales and fins (that is, most fish) were considered clean (though eels were excluded, and shellfish were certainly prohibited [see Leviticus 11]). Fish, whether small or large, were consumed fresh or dried, salted or pickled, raw or cooked. The smallest fishes were thought to be particularly healthful, though the Jews seemed to have avoided young fish (other cultures did not). Often enough, fish were allowed to begin decomposing before being prepared for the table so as to achieve a distinctive taste. The eating of fish was also recommended during pregnancy. Fish brine was used as a seasoning, fish oil as a fuel, and fish skins as a writing surface; fish bones were fashioned into writing implements, hooks, needles, and hair ornaments.

The scriptures (particularly the New Testament) refer frequently to fishing—an indication of how important fishing was to the people of the 1st century. Many of Jesus' disciples made their living by fishing in the Sea of Galilee. In fact, Simon (Peter), Andrew, James, John, and other disciples who were fishermen must have been relatively well to do, for the scriptures seem to indicate that they were able to leave their boats and nets for long periods in order to follow after Jesus during his years of public ministry. Because the Sea of Galilee lies on the Via Maris, the ancient, heavily traveled trade road linking Egypt to the north and east, Galilean fishermen were readily able to trade their catches to traveling merchants, who would either consume the fish or pack them up for sale later. Perhaps it seems odd that Jesus, who was said to be a carpenter, would rely on fishermen to help spread his teachings, but he promised that they would be able to put their skills to good use, making them “fish for people” (Matthew 4:19 and Mark 1:17)—a phrase that has a double meaning, for they would proceed both to gather people and to “feed” those who hungered for the spiritual message they sought to impart.
Source:Cooking with the Bible