Clergy Kitchen: Fish tacos foster friendships for Father John March

Editor’s Note: In keeping with the tradition of abstinence on Fridays during Lent, priests of the Diocese of Camden have generously offered to share their favorite meatless recipes. Here, Father John March, parochial vicar of Our Lady of Hope Parish, Blackwood, shares a favorite meal of fish tacos with guacamole and black beans.

When I was asked to be part of the Clergy Cooking series, I was surprised. Someone had just asked me the other day if I enjoy cooking; I told them I like cooking for big groups for the sake of bringing people together, but that the cooking itself is not that big of a deal to me. I am second-guessing that now, because as soon I decided what to make for this series, it gave me joy. 

Memories of fish tacos go back to the summer after my sophomore year of college at the U.S. Naval Academy. I was on a ship for four weeks in San Diego. We were in port most of the time, and there was not a whole lot to do. My first week there, one of the sailors mentioned that he liked to go surfing, and when I showed interest, he said we should go sometime. He added, “and we’ll get fish tacos afterward.”

That’s exactly what we did. He taught me how to surf, and then we got fish tacos, which were delicious! That led to us hanging out more during those four weeks, including a road trip with his family into Northern California and a great Mexican dinner with all of them my final night. That friendship was definitely the highlight of my time in San Diego.

What I never really thought of until now is how God used that experience in my life. Later that fall, I would need to make a major decision about whether to remain in school and continue on my military track, or leave and do something else. Reflecting back, I can see how God used experiences like this to keep me encouraged and on the path I believe he had for me. And this helps bring me peace!

So here’s the menu – fish tacos and two recipes that were recommended to go with it – guacamole and Instant Pot black beans. From Kristine’s Kitchen Blog, they are easy and delicious.

Fish Tacos

Ingredients

• 1 1/2 lbs. cod, halibut, tilapia, mahi mahi, or other mild white fish
• 1 1/2 tsp. chili powder
• 1 tsp. smoked or sweet paprika
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1 tbsp. olive oil

Sauce

• 1/2 cup plain Greek yogurt, or 5 tablespoons sour cream plus 3 tablespoons mayonnaise
• 1 1/2  tablespoons lime juice, from 1 lime
• 1/2 tsp. garlic powder
• pinch of salt
• water, as needed to thin sauce

For serving

• 8 small corn or flour tortillas
• 1/2 small red cabbage, shredded
• 1/4 cup coarsely chopped fresh cilantro
• 1 lime, cut into wedges

Directions

Pat the fish with paper towels until dry. Combine the chili powder, smoked paprika, garlic powder and salt in a small bowl. Sprinkle the seasoning over both sides of the fish and gently pat the seasoning onto the fish.

Heat the olive oil in a nonstick skillet over medium heat. Add the fish to the pan and cook until the internal temperature reaches 145 degrees, about 4-7 minutes per side.

For the sauce, mix together the yogurt, lime juice, garlic powder, sriracha and salt. If the sauce is too thick, you can thin it with a little water, a teaspoon at a time, until it reaches your desired consistency.

Put the tortillas on a hot skillet on the stove, one at a time, until warm and slightly crisp. Alternatively, you can warm the tortillas all at once in the microwave.

To serve, fill each tortilla with shredded cabbage, cooked fish, avocado slices, fish taco sauce and chopped cilantro. Serve with lime wedges.

Makes 8 tacos

Guacamole

Ingredients

• 2 large ripe avocados
• 2 tsp. fresh lime juice, plus more to taste
• 1/4 cup finely chopped white onion or red onion
• 1/2 jalapeno or serrano pepper, seeds and ribs removed and finely chopped
• 2 tablespoons chopped fresh cilantro
• 1/4 tsp. salt, or to taste
• 1/4 tsp. ground cumin (optional)
• 1 Roma tomato, seeds removed and chopped (optional)

Directions

Quarter the avocados, then remove the pits and peel. Place the avocado flesh in a large bowl, and mash with a fork to desired consistency.

Add the remaining ingredients to the bowl. Stir to combine. Taste and adjust the ingredients as needed.

Guacamole tastes best chilled, so refrigerate for about 20 minutes before serving. This time also allows the flavors to meld.

Instant Pot Black Beans

Ingredients

• 1 pound dry black beans
• 3 1/2 cups water
• 1/2 onion chopped
• 3 gloves garlic minced
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. pepper
• 1 tsp. salt, or to taste

Directions

Rinse and pick over dry beans to make sure there aren’t any small pebbles or other debris. (Optional: Soak beans by placing in a large bowl and filling the bowl with cool, filtered water. Cover the bowl and let it sit at room temperature for 8-12 hours. Then drain and rinse beans.)
Place black beans (soaked or unsoaked), water, onion, garlic, cumin, chili powder and pepper in Instant Pot. Stir.

Close the Instant Pot lid and turn the steam release valve to the sealing position.
Set the cook time using the Pressure Cook or Manual button, at high pressure. Unsoaked beans: 25 minutes for firmer beans or 30 minutes for softer. Soaked beans: 8 minutes for firmer beans or 10 minutes for softer.

The Instant Pot will take about 10-15 minutes to reach pressure, and then the cook time will begin counting down.

When the cook time ends, allow the pressure to release naturally for 15 minutes (just leave the Instant Pot alone after the cook time ends).

Quick release any remaining pressure by carefully moving the steam release valve to the venting position using the handle of a long spoon.

Once all of the steam has escaped and the pin drops down, carefully open the Instant Pot lid.

Stir in salt. Serve.