It’s that time of year again when fast food restaurants advertise fish sandwiches. Even the restaurant, affectionately known as “Jesus’ Chicken,” sells a fish sandwich for Lent. Although fried sandwiches are incredibly delicious, if you need something that doesn’t come from the drive-thru to satisfy your Fridays, check out these tasty, minimally prepared alternatives below:
Why seafood on Fridays during Lent?
Many Christians fast or abstain from eating warm-blooded animals on Friday to honor the death sacrifice of Jesus on Good Friday. Catholics specifically abstain from eating meat Ash Wednesday and every Friday during Lent. Fish and other seafood are acceptable foods because they are considered cold-blooded animals.
According to an article David Philippart wrote for the American Catholic sitethe tradition of abstaining from meat and eating fish may indicate that red meat was a pleasure. “Some say that to give up meat was to give up a luxury, because meat was relatively rare for most people. This would certainly have been true in the ancient Mediterranean world in late winter, in our time of Lent. Today, this hardly seems true, because seafood is a luxury and hamburgers cost pennies. And besides, the tradition is to abstain from meat, not necessarily from eating fish. Eating vegetables is enough.”
Although I disagree since beef costs much less these days, I can attest to the high prices of seafood. Living on the Alabama Gulf Coast, I am spoiled by fresh seafood and excellent restaurants that serve local seafood and fish. Although the region’s seafood is generally plentiful, it is not necessarily affordable. I often use frozen seafood and only buy fresh shellfish and fish when they are in season to keep costs down.
Today I’m sharing these tried-and-tested family recipes with you. Whether you practice Catholicism or not, I hope you will consider the importance of abstaining from eating warm-blooded animals on Fridays during Lent and try these fresh seafood recipes!
Photo credit: Chatgpt
1. Patty’s Garlic Parmesan Shrimp
We live for shrimp and crawfish boils during the summer in the South. And when it’s winter, I like to make this dish with frozen shrimp to remind me of the warmer days ahead. It works great as an appetizer or as a complete meal with rice or pasta.
Servings: 2-3
Ingredients:
2 dozen large fresh or frozen shrimp, peeled and deveined (if frozen, thaw and absorb as much moisture as possible). Leave the tails on if you like.
¼ cup olive oil
¼ cup fresh parsley
3 cloves of garlic, minced
¼ teaspoon crushed red pepper (adjust to taste)
¼ teaspoon fresh ground pepper
¼ cup salted butter, melted
½ cup Panko breadcrumbs
½ cup freshly grated parmesan
Instructions:
Arrange shrimp in an 11×7-inch baking dish. Pour the olive oil over the shrimp. Mix parsley, garlic, black pepper and crushed red pepper (if using). Sprinkle over the shrimp. Cover with foil and bake at 300 degrees for 15 minutes.
Turn the shrimp over and pour over ¼ cup of melted butter. Sprinkle with breadcrumbs and parmesan. Bake uncovered for an additional 5 to 10 minutes.
2. Peggy’s Shrimp Muffins
My husband often came home to treats baked by the lovely ladies at his work who loved to spoil him. When one of these muffins finally came to me, I just had to have the recipe. We made them once for a family gathering, and they were so good that everyone took the recipe home. My sister-in-law even made them for her daughter’s wedding.
It’s not technically a starter, but they are very filling. Heat up a bowl of vegetable soup or make a homemade salad and you have a quick and satisfying meal. These are also delicious with crawfish tails.
Servings: 12
Ingredients:
1 stick of unsalted butter + 1 tablespoon of butter
4 large eggs
2 cups shredded or shredded sharp cheddar
1 large onion, finely chopped
1 LB small shrimp (peeled and deveined)
1 box Jiffy corn muffin mix
Instructions:
Coat the muffin pan with nonstick spray and preheat the oven to 375 degrees.
Melt the stick of butter and let it cool slightly. Sauté the onion in 1 tablespoon of butter until soft. Add the shrimp to the pan and cut them into small pieces while cooking for 2 to 4 minutes. Mix all ingredients in a large bowl.
Fill each mold to the top, then bake for 20 to 25 minutes.
Photo credit: ©Getty Images/Thana Prasongsin
3. Easy Crawfish Étouffée
Little preparation is needed for this essential étouffée recipe. Although it’s not a traditional roux and tomato based etouffee, the flavors work well together. Want tomato flavor? Throw in a can of drained diced tomatoes. Serve it over rice and pair it with green beans.
Servings: 4
Ingredients:
½ stick of butter or 4 tablespoons
12 to 16 ounces. A bag of frozen chopped onions and peppers
3 cloves of garlic, minced
1 LB frozen crawfish tails (thawed)
1 can of cream of onion soup
1 can of cream of celery soup
1 tablespoon Tony’s Creole seasoning (adjust to taste)
Instructions:
Melt the butter in the pan, then brown the vegetables until tender. Add the garlic and sauté for 2-3 minutes. Add the defrosted crayfish tails and fry until heated through. Add remaining ingredients, stirring and reheating over medium-low heat.
4. Tuna Quesadillas
When I looked through cookbooks from the 1950s and 1960s, I was mortified by the things that would turn my stomach over a can of tuna back then. So no sharing tuna rolls or gelatin from my kitchen. Try this new take on canned tuna: heat up some black beans or cook a Spanish rice kit for a quick side dish. Tuna melts are another quick and easy recipe.
Servings: 3-4
Ingredients:
2 small cans of tuna
3 large burrito-sized tortillas
1 cup shredded sharp cheddar
¼ cup mayonnaise
¼ cup of your favorite salsa
Salt and pepper to taste
Jalapenos (optional)
Sour cream (optional)
Non-stick spray, olive oil or butter to grease the pan
Instructions:
Mix tuna, mayonnaise, salsa, salt and pepper (adjusting measurements to taste). Spread 1/3 cup cheese and 1/3 cup tuna salad on half of the tortilla. Add jalapenos if desired. Fold the tortilla in half. Repeat with the other two tortillas.
Heat a large skillet over medium heat and grease it. Grill both sides of the tortilla until the cheese melts and the tuna is hot. Serve with sour cream and more salsa.
Photo credit: ©Getty Images/Drs Producoes
5. Grilled Mahi with Pineapple-Mango Salsa
Here’s a simple way to prepare mahi or any other flaky white fish. We enjoy steamed rice and grilled vegetables with this dish. If it’s too cold for grilling in your area, a grill pan works just as well.
Servings: 2
Ingredients:
2 fillets of mahi or other flaky white fish (thawed and patted dry if frozen)
1 teaspoon of olive oil
1 tablespoon Greek seasoning (adjust to taste)
½ cup fruity salsa. I usually buy fresh pineapple and mango salsa at our local store for convenience. I make this one from Taste of home when I have more time.
Instructions:
Rub the fish with olive oil, then coat generously he with Greek seasoning. Heat grill to medium heat and cook, turning once. Top with your favorite sweet salsa.
As Lent calls us to slow down and reflect on the sacrifice of Christ, let’s honor this time by refusing the convenience of going through the drive-thru at Long John Silver’s or Captain D’s. Instead, let’s let Lent bring our family together at the end of a fast and crazy week to enjoy a fresh, faith-based take on seafood. Let’s experience the simple pleasure of new foods with familiar faces. Please take the time to prepare these meals together and discuss the importance of warm-blooded animals, the sacrifices they made in the Old Testament, and the sacrifice Jesus made in the New Testament to bring us salvation.
May we all slow down and remember the selflessness that gave us life.
Photo credit: ©Getty Images/Jack Hollingsworth
Originally published on Monday March 30, 2026.
