Pastor Jerry runs the Hawaii Seafarers Ministry for fishing vessel crewmembers down at the pier.
Lent, which runs from February 22 through April 6, is a common time for those who observe to abstain from eating lamb, chicken, beef, pork and most other meats. Lucky for us, we live in Hawai'i where wild-caught fish is our biggest food crop and the Hawai'i Longline Fishery is the biggest food producer in the state.
Started in 1917, the Hawai'i Longline Fishery has been one of the most sustainable fisheries in the world. 80% of its landings stay in Hawaii, while 20% are air-shipped to U.S. mainland fresh fish markets. 95% of the country's bigeye tuna landings and 50-60% of swordfish and yellowfin tuna landings come from the Hawai'i Longline Fishery.
With swordfish season running from January through June, my wife Stella and I put together one of our favorite Lent recipes using fresh, local swordfish. Try this tasty swordfish adobo recipe and enjoy!
Ingredients
1lb. swordfish filet (1 inch thick)
1/2 cup soy sauce
1/4 cup vinegar
1/2 tsp black peppercorn
1/2 tsp black pepper powder
3 cloves crushed garlic
2 pieces bay leaf
Salt to taste
Cooking Instructions
Mix all ingredients together and marinate swordfish filet for 10 minutes
Heat pan on high
Add marinated swordfish filet and sauce to pan and cook for 3 minutes
Serve hot
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