Delicious aromas filled the kitchen inside the Church of Saint Luke as parishioners scurried from one end to the other preparing the first fish fry dinner of Lent.


As Andrea Richman fried the pierogi, Richard Rieger tended to the veggies, while Bill Jones stirred the pasta and Gene Halterman watched over the salmon.


It's Halterman's secret glaze (a mix of brown sugar and Dijon mustard) that really makes the salmon pop.


"It's so good, I make it at home several times a week," Richman said of the hot-selling dish.


Parish council member Gene and his wife, Janice Halterman, have been volunteers at Saint Luke's fish fry for roughly 20 years.


As this year’s organizers, they are in charge of rounding up volunteers from the church to help cook and prepare meals, along with a few volunteers from East Stroudsburg University who waitress and bus tables.


The couple, who live in East Stroudsburg, also decide what dishes to serve.


"The salmon was a big-seller last year," Janice said. "So we're having it twice this Lent. On the first Friday, and the last."


Fish fries are a Lenten tradition and are usually hosted by a church or another Catholic-based organization, such as the Knights of Columbus.


"Most of our crowd is parishioners from our church," Gene said. "Or people from other local parishes that heard about it by word of mouth."


It's an economical way to dine during Lent.


For $10, you get to choose the main course and every meal comes with salad, bread, dessert and a drink. You can opt to dine-in at the church or order to-go.


"We have what we call guest chefs," Janice said. "Next week, we have crab patties and in two weeks we have a parishioner making seafood rice. The following week, we have another parishioner who's cooking fish tacos."


If seafood isn't your thing, there's always pasta on-hand, which is made with Gene's homemade red sauce or a white clam version.


Jones, of Hamilton Township, dubs himself the "pasta man."


He's been volunteering at Saint Luke’s fish fry for about seven years and is in charge of making sure the “estimated” 10 pounds of pasta he boils every Friday comes out al dente.


"For us, it's the camaraderie of getting together," he said. "We're doing stuff for the community and the money we raise, we donate."


After purchasing supplies and food for the fish fry, the rest of proceeds go to St. Luke's youth program and a fund to help needy families.


Richman, of Saylorsburg, has been volunteering to cook at the church for three years.


She mostly looks forward to catching up with parishioners she might not see otherwise.


"That's what I like about this. It brings the community together," she said. "We meet new people and welcome faces we don’t always get to see.”


The fish fry at Church of Saint Luke (818 Main St., Stroudsburg) takes place 5 to 7 p.m. every Friday and ends on April 10. For info, call 570-421-9097.


Our Lady Queen of Peace Church (1402 Route 209, Brodheadsville) has a drive-thru fish fry from 4 to 7 p.m. every Friday (until April 3). A one-piece meal costs $8 and a two-piece costs $10. For info, call 610-681-6137.


Our Lady of Victory Church (327 Cherry Lane Road, Tannersville) has a fish fry from 5 to 7 p.m. Fridays (until April 10) in the church hall. Adult menu includes a cod fillet with lettuce and tomato, coleslaw, and choice of potato or vegetable. Children's menu is grilled cheese, choice of vegetable or french fries, and a juice box. Cost is $8 for adults and $5 for children. Eat in or take out. For info, call 570-629-4572.


If you’re looking for more meatless recipes, try these recipes:


BAKED POTATO EGGS


2 medium potatoes


1 tablespoon butter


1 tablespoon milk


2 tablespoons grated Parmesan cheese


4 large eggs


1 cup chopped green onions


Heat oven to 400F. Wash and scrub the potatoes. Arrange on a baking sheet and pierce all over with a fork. Bake potatoes 1 hour, until fork-tender.


Halve each potato lengthwise and scrape insides into a bowl. To same bowl, add the butter, milk, cheese, salt, and pepper and mash until mostly smooth. Spoon potato mixture back into potato halves. With the back of a spoon, create a well in the center of each potato half.


Place potatoes back on baking sheet and add 1 egg to each well. Bake 12–13 minutes, until whites are set. Garnish with green onions.


(Recipe from Giant Food Stores)


FRUIT BREAKFAST LASAGNA


4 cups corn flakes


2 cups watermelon, minced


2 cups fresh blueberries, or sliced strawberries


2 cups vanilla yogurt


Place 1/3 of the corn flakes in an even layer in the bottom of an 8- by 8-inch serving dish.


Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly.


Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top.


(Recipe from Weis Markets)


SCRAMBLED EGGS AND LOX BREAKFAST BAGELS


4 eggs


1/4 cup Milk


1/4 teaspoon salt


1 teaspoon pepper


2 teaspoon butter


2 bagels


1/4 cup seasoned cream cheese spread


4 slices of smoked salmon


Beat eggs, milk, salt and pepper in medium bowl until blended.


Heat butter in large nonstick skillet over medium heat until hot. pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking -pulling, lifting and folding eggs -until thickened and no visible liquid egg remains. Do not stir constantly.


Spread bagels with cream cheese. Top each with 1 salmon slice and 1/4 of the eggs.


(Recipe from Weis Markets)


Lunch and dinner recipes


ORANGE-SOY BAKED SALMON


Nonstick cooking spray


11 ounce can mandarin oranges and 2 tablespoons syrup, reserved and drained


3 tablespoons less-sodium soy sauce


1 tablespoon honey


1 pound salmon fillets


1/8 teaspoon salt


3/4 teaspoon ground black pepper


1 red bell pepper, sliced into rings


1/4 cup red onion, thinly sliced


1 teaspoon rosemary leaves, chopped


1/2 teaspoon parsley leaves, chopped


Heat oven to 375 F. Spray 13- by 9-inch baking dish with cooking spray. In a medium bowl whisk 1 tablespoon reserved syrup, soy sauce and honey. Place salmon skin-side down, in prepared dish; sprinkle with salt and teaspoon black pepper. Drizzle soy sauce mixture over salmon. Bake 15 minutes or until the internal temperature of salmon reaches 145 F.


(Recipe from ShopRite Supermarkets)


POTATO CRUSTED SCALLOPS WITH PARSLEY LEMON SAUCE


1/3 cup plain nonfat Greek yogurt


3 tablespoons fresh lemon juice


1 tablespoon chopped fresh parsley


1 tablespoon honey


1 teaspoon lemon zest


1/4 cup potato flakes (for instant mashed potatoes)


2 teaspoon fresh chopped chives plus additional for serving


12 fresh dry or frozen large sea scallops, thawed if necessary, patted dry


1 tablespoon olive oil


Heat oven to 550 F; spray rimmed baking pan with cooking spray.


In small bowl, whisk yogurt, lemon juice, parsley, honey and zest. Makes about 1/2 cup.


In a small bowl, stir potato flakes, chives, 1/8 teaspoon salt and 1/4 teaspoon pepper. Place scallops on prepared pan; brush with oil and press potato flake-mixture on top. Bake scallops 8 minutes or until scallops are golden brown; serve with sauce.


Dietitian tip: Serve over whole wheat spaghetti and zucchini noodles for an easy, healthier weeknight meal.


(Recipe from ShopRite Supermarkets)


ONE POT SHRIMP WITH WHITE BEANS AND TOMATOES


2 tablespoons olive oil


1 pound peeled and deveined shrimp


1 medium shallot, chopped


2 minced garlic cloves


2 cans diced tomatoes


1 can no-salt cannellini beans, drained and rinsed


3 cups loosely packed baby spinach


2 tablespoons fresh lemon juice


1/4 teaspoon crushed red pepper


2 tablespoons chopped fresh basil


In large saucepot, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 3 minutes or until opaque throughout, turning once. Transfer shrimp to plate; reduce heat to medium.


In the same pot, heat remaining 1 tablespoon oil over medium-high heat. Add shallot; cook and stir 3 minutes or until softened. Add garlic; cook and stir 1 minute. Add tomatoes with their juice and beans; reduce heat to medium. Cook 10 minutes or until slightly thickened.


Stir in spinach, lemon juice, crushed red pepper, and salt and black pepper to taste; cook 5 minutes. Return shrimp to pot; reduce heat to low and cook 4 minutes. Serve sprinkled with basil.


(Recipe from ShopRite Supermarkets)


SIMPLE SAUTEED FISH


4 halibut (or any other firm white fish) filets, 5 ounces each


1 tablespoon Goya Adobo seasoning


1/4 cup extra virgin olive oil


1 lemon, cut into 4 wedges


Season each side of filets with Adobo. In large skillet, heat olive oil. Add filets, and heat over medium-high heat. Cook 3-4 minutes each side, until cooked through and golden brown. Place each filet with one lemon wedge for squeezing.


(Recipe from Goya Foods)


FILETES PESCADO EN SALSA DE COCO (Fish fillets in coconut sauce)


4 red snapper filets (about 1 pound), or other white fish, like cod, tilapia, flounder or bass


1 lime, juiced (about 2 tablespoons), divided


3 teaspoon minced garlic


2 tablespoons Goya Adobo seasoning


1/4 teaspoon ground coriander


teaspoon ground oregano


2 tablespoons extra virgin olive oil


1/2 red onion, sliced into -inch strips


1/2 green bell pepper, sliced into -inch strips


red bell pepper, sliced into -inch strips


1 tablespoon tomato paste


2 cans (13.5 oz. each) Goya coconut milk


1 bay leaf


1 tablespoon chopped fresh cilantro


2 cups cooked white rice


Set fish on large plate. In small bowl, mix together 1 tablespoon lime juice, 1 teaspoon garlic, 1 teaspoon Adobo, coriander and oregano. Pour spice mixture over fish; rub to coat both sides completely in marinade; cover and set aside.


Meanwhile, heat olive oil in 12-inch skillet over medium-high heat. Add onions and peppers. Cook, stirring occasionally, until vegetables soften, about 10 minutes. Add remaining 2 teaspoons garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir tomato paste into pan; cook 5 minutes more. Add coconut milk and bay leaf; bring coconut mixture to boil. Reduce heat to medium-low. Simmer stirring occasionally, until coconut mixture begins to thicken, about 10 minutes.


Add reserved fish to pan, pressing into sauce. Cook, flipping once, until fish is cooked through and flakes easily with a fork; about 5 minutes. Using fish spatula, gently transfer fish to platter; keep warm.


Return sauce in pan to simmer over medium heat. Add remaining lime juice, remaining Adobo and cilantro. Simmer until flavors come together and sauce thickens to cream-like consistency, about 3 minutes more.


Spoon sauce over fish; serve with rice.


(Recipe from Goya Foods)


PAPAS AL HORNO CON AZAFRN (Baked saffron potatoes)


2 pounds small new potatoes, peeled; larger potatoes halved


Goya Adobo All-Purpose Seasoning with pepper, to taste


1jar Goya fancy sliced pimientos, drained


1/2 yellow onion, finely chopped


1tablespoon finely chopped fresh rosemary


1 teaspoon Goya minced garlic, or 2 cloves garlic, finely chopped


1 packet Sazn Goya with saffron


2/3 cup white cooking wine


1cup extra virgin olive oil


1 tablespoon chopped fresh parsley


Heat oven to 350F. Arrange potatoes in single layer in large round earthenware or ceramic baking dish, measuring about 10” in diameter. (Alternately, use casserole dish large enough to fit potatoes in single layer. If necessary, use two). Season Potatoes with Adobo.


In medium bowl, stir together pimientos, onion, rosemary, garlic and Sazn. Stir in white wine. Slowly stir in olive oil until well combined. Pour olive oil mixture evenly over potatoes. Cover dish with lid or with foil. Bake, covered, occasionally gently stirring potatoes, until fork tender, about 1 hour to 1 hour and 15 minutes. Sprinkle with parsley before serving.


(Recipe from Goya Foods)