SAINT PETER’S FISH

SAINT PETER’S FISH
I took a trip to Israel in 1975 as part of my studies in college.  One of our best meals was at a restaurant along the edge of the Sea of Galilee.  It was on this Sea that St. Peter fished.  After the Crucifixion, the disciples were returning to their previous lives until they encountered the Risen Lord.  In John, chapter 21, Peter and a few other disciples were by the Sea of Galilee and Peter announced he was going to go fishing.  The others joined him, and while they fished through the night, they caught nothing.  The Risen Jesus stood on the shore early in the morning, but the disciples did not recognize him, even when he suggested they through the night on the other side of the boat. They did, and they were unable to manage the net because of the large haul.

The disciples recognized Jesus and when they reached the shore, Jesus was at a fire of burning coals with fish and bread being cooked.
This is the recipe used by the restaurant we visited on the Sea of Galilee.

INGREDIENTS:

·        Tilapia Fish, head left on.

·        1 clove of garlic, crushed

·        1 teaspoon of cumin

·        Juice of 1 lemon

·        1 tablespoon of olive oil

·        Salt and pepper to taste

Directions:

1.     Clean and prepare the fish, but leave the head on for authenticity.

2.     Mix garlic, cumin and salt together. 

3.     Stir in lemon juice and then the oil.

4.     Smear the mixture over the fish and allow to marinade in the refrigerator for one hour.

5.     Preheat grill and cook the fish about five minutes on each side.