When I was growing up Catholic in the 1950s we ate no meat on Fridays, which meant in many of the places we lived we ate a lot of fish sticks. Nowadays, living in Hawai'i, we can get fresh fish; I haven't had a fish stick in at least thirty years.
As I understand it, the Church relaxed its rules on fasting and abstinence from meat after Vatican II, but we've still got the no-meat rule in our heads. We're not absolutists, but most of the time I find some kind of fish to cook on Fridays.
Today? Crumb-topped Swordfish1. Mom used to make this for company, but by adjusting the quantities it can be cut down to a meal for two, three or four.
Coat baking dish with salad oil.
Arrange swordfish in the dish in a single layer.
Sprinkle fish with lemon juice, salt, and pepper.
Cover with the chopped onion, then add a layer of the parsley.
Spoon sour cream over the top.
Sprinkle with bread crumbs; dot with butter.
Bake in a moderately hot oven (375°) for 25 minutes.
1 I note that there's no attribution for this recipe on that site. It's word-for-word from The Sunset Magazine Cook Book, October 1960, Lane Book Company, Menlo Park, Ca. I know this because we have a copy of that cookbook, and it falls naturally open to the page on which this recipe appears.
Posted by Linkmeister at April 2, 2010 02:06 PM | TrackBack