In the gospel reading for Easter 3B, Jesus is given a piece of fish to eat to prove that he isn't a ghost (Luke 24:36-49). It may seem absolutely normal for the disciples to be eating fish, but remember that this story is set in Jerusalem, not on the shores of the Sea of Galilee or the coast of the Mediterranean Sea.
The gospel writer makes sure to note that the fish is broiled, which can be a lovely way to serve fish. Where I'm from, though, we're just as fond of fish with a cornmeal dredge and a swim in the deep fryer. So for this text, two sauces. One sauce is for succulent broiled fish, and the other is a variation of tartar sauce.
As a little something different, I've planted sorrel this year. In the photo above, the sorrel is the broad-leaved spinach lookalike in the lower left corner. Sorrel is a lemony-flavored green that may be best known for its use in a soup. It is perhaps too agressive to use raw in a salad, but it makes a classic sauce to serve with fish. You can do a search for sorrel sauce and find several very well-known names offering their version. Across the recipes the processes are similar to create this cream-based sauce. Chiffonade the sorrel and set it aside. Chop some onion or shallot. Melt some butter in a pan and saute first the shallot, then quickly saute the sorrel. Pour in the cream and simmer. At least one version of the sauce includes chopped tomato. Season with salt and pepper. Pour over the fish or place the fish in a puddle of sauce on the plate.
If you are a fan of fried fish with tartar sauce (a classic combination), why not give your tartar sauce (store-bought or homemade) a little wake-up? Chop artichoke hearts and/or add capers to your usual sauce. A dollop of mustard or even a taste of horseradish can make a run-of-the-mill tartar sauce not quite so run-of-the-mill.
We trust Jesus enjoyed his fish, and we hope you'll try a sauce or two the next time fish is on your menu.
