At every Catholic Mass we attend we hear these solemn words “on the night He was betrayed” and rightfully so because this night is Holy Thursday. It is part of Holy Week and devoutly celebrated in Italy because for Catholics it is one of the most important nights in all of history for Jesus and so for all Catholics. On this night Christ gave us the new commandment, a new mandate, to love one another and He loves us. A ritual enactment of the Last Supper happens at every Mass with bread and wine, but it is most appropriate on Holy Thursday, and it is the central observance of that Mass along with the washing of feet.

Another Holy Thursday custom is the visiting of seven churches. Growing up in New York City this was easy to accomplish in a few hours as there was a Catholic Church, it seemed, everywhere you turned. Here in Atlanta, not so doable as they are far between. History tells us that this church pilgrimage is credited to a beginning in the 1500’s in Rome when St. Philip Neri would lead groups to visit each of the seven basilicas of Rome on Holy Thursday as a way of keeping watch with Jesus in the Garden of Gethsemane the night before his passion.

(A little side note. Growing up with attendance in Catholic schools for 14 years, the nuns would emphasize the darkness in the Garden that night. My brother and I as youngsters would continually open the window, look out and utter with assuredness to each other how extremely dark it was. To this day I am very conscious of the night sky on Holy Thursday.)

Dinner would have been a very simple meal of pasta or fish and never dessert, not even fruit.

E ora lo sai!

PESCADO a la VERCRUZANA

An exciting fish dish with a most interesting sauce

for a perfect Good Friday meal.

This delightful dish comes from Veracruz, which was founded in 1519 by Hernan Cortes on Good Friday and so named for the True Cross.  It is the spot where modern Mexican history began as Veracruz was a cultural crossroads for hundreds of years and the only port to handle trade with Spain for many years and later the only significant point of entry from Europe.

Sprinkle filets with salt and place in a shallow pan.  Cut limes in half and squeeze juice all over the filets.  Place lime halves in pan, cover and marinate in refrigerator for 1 hour.

Heat oil in a large sauté pan over medium-low heat.  Add onions and cook until golden, about 15 minutes.  Stir in garlic and continue cooking for 1 minute.

Add tomatoes (you can use canned if fresh are not available. If using canned, be sure to break up), cook for 10 minutes.  Add olives, capers, jalapenos, jalapeno juice, parsley, rosemary, marjoram, oregano, and bay leaves. Season, as necessary with salt and pepper and cook over low heat for 20 minutes.  Add filets or steaks with marinade, cover and cook turning once for 4 minutes per side.  Discard bay leaves and limes.  Serve immediately with tortillas or crusty Italian bread.

BUON MANGIATA!