Jesus also revealed himself to his disciples by the Sea of Galilee. This is what happened: Simon Peter, Thomas, Nathanael from Cana of Galilee, James and John (Zebedee’s sons) and two other disciples were together. Peter announced “I’m going fishing.” The rest of them decided to go with him. They caught nothing that night.
At daybreak, Jesus stood on the shore, but they did not recognize him. He called out to them, saying “Boys, don’t you have any fish?” “No,” they replied. He said “If you cast your net on the right side of the boat, you’ll find some.” They cast their net as he said, and the net was so full of fish they were unable to haul it in. John, the disciple Jesus loved, said to Peter “It is the Lord!”
When Simon Peter heard this, he tied his tunic around him (he was bare-chested) and jumped into the sea to swim ashore. The other disciples decided to steer the boat ashore instead, since it was only about a hundred yards away. They dragged the net full of fish with them.
When they came ashore they saw a charcoal fire with fish cooking over it, along with some bread. Jesus said to them, “Bring over some of those fish you just caught.” Simon Peter got up and dragged the net ashore. It was full of large fish – 153 of them – but even though there were so many fish, the net did not tear.
Jesus invited them to have breakfast with him. None of them were brave enough to say “Who are you?” to him. They all knew it was Jesus. He then served them the bread and fish.
This was the third time he had revealed himself to his disciples after he had been raised from the dead.
That same evening, the disciples were all together behind locked doors, because they were afraid of the Jewish authorities. Jesus suddenly appeared among them saying “Peace to you!” They were terrified, convinced that they were seeing a ghost.
“Why are you upset?” he asked. “Why do you doubt that I’m real? Look at my hands and feet. Touch me and know for sure that I’m real. A ghost doesn’t have a body like I do.” He then held out his hands and feet for them to look at. Even though, they still had a hard time believing that he was really there because they didn’t dare believe it was true. He then asked if they had something to eat, so they gave him some broiled fish and a piece of honeycomb, and he ate it while they watched.
Then he said “Here is what I told you before, about how everything written about me in the Scriptures must come to pass.” He then opened their minds so they could understand the Scriptures. He then said “It was written that the Messiah must suffer and then rise from the grave on the third day, and there would be repentance and forgiveness of sins declared in his name, beginning in Jerusalem and spreading to the whole world. You are all witnesses of these facts. Behold, I will send to you what my Father promised. But for now, stay here in Jerusalem until you receive that heavenly power.”
LK 24:36-49, (MK 16:14, JN 20:19-20)
They came to Capernaum, and the people who collected the double drachma tax for Temple maintenance approached Peter and said “Doesn’t your teacher pay the double drachma tax?”
Peter answered “Yes.”
When he went to the house, Jesus started talking about what had just happened before Peter had a chance to. “What do you think Simon Peter? Do earthly kings collect taxes from their sons or from strangers?”
“From strangers” he answered.
“Then the sons owe nothing. But so we won’t annoy them, do this. Go cast your fishing line into the sea and catch the first fish that comes up. You’ll find a coin in its mouth. Give it to them to pay the tax for me and you.”
This works well with tilapia, because it has a mild flavor and is firm. One filet is two servings. One serving of protein is the size of a deck of cards.
Get a large non-stick pan and heat it to medium. Then add your oil, just enough to lightly coat the bottom. I use Newman’s extra virgin organic olive oil.
Then add a tilapia filet.
Sprinkle with lemon-pepper seasoning (Mrs. Dash brand has no salt and is very tasty) and basil. An option is to add some powdered ginger.
Let it cook for a few minutes, until the edges of the fish start to turn opaque. If the oil starts to bubble, turn the heat down a notch.
Carefully turn it over – you’ll want to use a spatula underneath and a fork on top. Otherwise, the fish will slide around and you’ll either not get it turned over or you’ll break the fish into two parts in the middle, or worse, you’ll splash hot oil.
Sprinkle more lemon-pepper and basil (and ginger) on the fish. Let it cook a few more minutes, until it all goes opaque and the fish flakes easily with a fork.
Let the fish cool and de-oil a bit on some paper towels on top of newspaper.
Serve on top of brown rice, with steamed vegetables.