Lent Fish on Fridays

Fridays during Lent are meatless! Enjoy a fish recipe from the Ignatius House kitchen, courtesy of Executive Chef Calisha Smith. Check back for more ideas throughout the Season of Lent & Holy Week, Mar. 2 – April 16, 2022.

Show us what you make! Snap a picture of your recipe and tag @IgnatiusHouse on Instagram.

Have questions about a recipe? Contact Calisha


Recipe: Kale Tuna Salad

Serves 4

1 can albacore tuna
2 Tbsp mayo
2 tsp honey
2 tsp soy sauce
1 tsp sesame seeds
Fresh juice of 1 lemon
2 Tbsp extra-virgin olive oil (EVOO)
8 ounces kale – leaves washed, dried and chopped
1/2 red onion – medium, thinly sliced
2 eggs – hard-boiled, quartered or sliced in half
Red cabbage – sliced for garnish (optional)
Salt and Pepper to taste

In a bowl, combine and whisk together mayo, honey, soy sauce, lemon juice and sesame seed. Add drained tuna, chopped kale leaves, EVOO, and salt and pepper to taste. Toss ingredients to combine, plate, and garnish with shredded purple cabbage and egg wedges.

picture of Lenten Fish Baked Pollack

Recipe: Baked Alaskan Pollock

topped with Tomato-Caper Ragu & Butternut Squash Puree

12 oz Alaskan Pollock, or Fish of your choice
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Salt
2 tbsp Olive Oil

Mix dry ingredients together and sprinkle lightly and evenly over fish. Use the Olive Oil to coat baking sheet and bake in oven at 350 degrees for 10 minutes.


Tomato-Caper Ragu

1 medium Onion, diced
4 Cloves Garlic, chopped
3 cups Cherry Tomatoes cut in halves
1 cup crushed Tomato
2 tbsp Caper Berry
2 tbsp Olive Oil
1 tsp Brown Sugar
Half cup any drinking White Wine
1 tsp Oregano
Salt, Pepper and Garlic Powder to taste

In a saucepan turned to medium, heat olive oil.  Add onion, chopped garlic and cherry tomatoes, and sauté for 3 minutes. Deglaze with white wine and cook for 2 minutes, then add crushed tomatoes and caper berries. After simmering for another 3 minutes, add sugar, salt pepper and garlic powder to taste. Cover and simmer for an additional 10 minutes. Turn heat off and add the oregano, stir well and serve with Butternut Squash Puree.


Butternut Squash Puree

4 cups Butternut Squash, large, diced
2 tbsp Butter
half tsp Ginger Powder
half cup Vegetable Stock, if needed

Bring water to a boil in stock pot. Add Squash and boil for 15 minutes or until squash is fork tender. Drain water, add squash to blender with butter, ginger, and salt. Blend until a smooth consistency. Add a little vegetable stock if needed. Spoon or spread onto plate along with fish and ragu, and serve.


This dish can be served with any vegetable of your choice. We chose broccolini for a healthy and crisp winter vegetable. Enjoy!

Join us at Ignatius House this Lent for a silent, soulful retreat.

Every Guest Can Expect

Sacred silence + optional discussion

Guided, prayerful reflections

Unscripted time for rest

Wholesome, chef-prepared meals

Indoor + outdoor prayer spaces

Complimentary library + books to buy

COVID Safety on Retreat

Rreview the safety measures for your well-being.

Ignatius House from Above

View Ignatius House and its 20 acres from above in this aerial drone video.

Peace and Quiet

Ignatius House offers 20 acres of lush and secluded forest along the Chattahoochee River near Atlanta.

  • 1.5 miles of trails
  • Riverfront views
  • Private decks, gazebos
  • Indigenous trees, plants, and wildlife
  • St. Ignatius Chapel
  • Outdoor Stations of the Cross
  • 24-hour library and small chapel
  • Perfect environment for prayer and reflection
Guidance for COVID-19 Prevention