On Good Friday, it’s customary to eat fish instead of meat (that’s reserved for a ham-fueled Easter feast on Sunday). From delicious whole-roasted branzino to healthy Provençal-style tuna, here are seven terrific ways to make fish for Good Friday.
Star chef Eric Ripert quick-bakes snapper with a little butter so it’s silky and serves it with pan-seared tomatillos and a fresh salsa.
“It’s almost impossible to end up with dry, overcooked fish when cooking it whole,” says chef Steve Corry, who pan-roasts whole branzino that’s stuffed simply with lemon and rosemary.
This lighter version of the New Orleans classic is topped with arugula.
Baking salmon in parchment paper is quick and easy, plus there’s almost no cleanup involved.
A simple salad of julienned cucumbers and carrots tossed with a soy-mustard dressing makes this healthy fish dish incredibly vibrant.
Roasted garlic charmoula–a classic North African marinade and sauce packed with fresh herbs and spices–is excellent with a rich fish, such as arctic char or salmon.
This light, easy tuna recipe evokes the flavors of southern France.
SOURCE: Food and Wine