Fishing for a cheaper Good Friday option

According to Cuthbert Alexander, vicar for Communication of The Archdiocese of Port-of-Spain, fish is not necessary for Good Friday. In fact, he says the Fridays after Ash Wednesday are really supposed to be about fasting, abstinence and spending less. He said in the past fish was a cheaper alternative to meat and the money saved from that purchase would go to the less fortunate on Good Friday.

However, with the price of more popular fish (carite, king fish, red fish, cavalli) expected to reach an estimated $100 per pound, according to some reports, should people fork out that type of money to buy fish to put the traditional fare on the table? Alexander says that is not necessary. “That it is not religious. It is all tradition.” He advises against spending large amounts of money to keep with the tradition.

Some popular options are vege/chic, made from vegetables and chic peas; vegetarian fish made from soya; bean burgers; tofu, made by curdling soy milk; paneer; quinoa, a protein-packed grain; eggplant and kale parmesan; vegan chilli with dried beans; egg-based frittata; and broccoli quinoa burgers. And for those for those who insist on observing the fish-eating tradition without paying such a hefty price, they can go with the good old saltfish buljol.

Saltfish buljol
1/2 lb saltfish (salted pollock
or shark )
1 medium-sized onion, chopped
2 tbsp hot pepper sauce or half a
hot pepper (or add pepper to
taste)
1 sprig chive chopped
1/2 lemon or 1 lime
2 tbsp olive oil
3 medium-sized tomatoes
chopped
Break fish into small pieces and wash and boil to take out excess salt. Squeeze out water. In a bowl add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly. Refrigerate or serve right away. (simplytrinicooking. com)

Steamed vegetarian fish
2-3 (100-150g) vegetarian
fish slices
1 tomato, cut into 6 wedges
2-3 thin slices ginger, finely
shredded
1 tbsp vegetable oil
? -1 tsp light soy sauce
A small handful fresh coriander leaves, for garnish
Arrange the vegetarian fish in a heatproof serving plate. Drizzle oil, soy sauce and scatter plum, ginger and tomato over the plate.
Steam for eight minutes. Garnish with coriander, chilli and serve immediately. (serves 2-3)

Easy fried fish fillets
1 pound fish fillets, such as had
dock, tilapia,
oil for deep frying
1/2 cup flour
salt and pepper to taste
1/4 tsp paprika
Clean and season fish.
Pour one inch of oil in skillet; heat to 375°. Combine flour, salt, pepper, and paprika. Dip fish fillets into flour mixture.
Working in batches, fry fish for about five minutes on each side; remove to a platter. Makes three to four servings. (courtesy thespruce.com)