Lent runs from Wednesday, February 18 through Good Friday, April 3, and for many Houstonians that means going meat-free on Fridays. Restaurants across the city are offering seafood options to make the transition tasty and satisfying, from fried catfish sliders and bbq smoked salmon to spicy tuna handrolls and a Friday-only bouillabaisse.
Berg Hospitality Group, multiple locations
Berg Hospitality Group is serving fish-forward Lenten dishes across its concepts, offering refined seafood preparations that align with meatless Fridays while showcasing each restaurant’s style. Highlights include Seared North Atlantic Salmon at Annabelle Brasserie, Grilled Whole Branzino at The Annie Café & Bar, Pan-Seared Chilean Sea Bass at B&B Butchers, Shrimp Scampi at B.B. Italia, Miso Marinated Cod at Prime 131, Roasted Verlasso Salmon at Trattoria Sofia, Red Snapper at Turner’s and Dover Sole Meunière at Turner’s Cut.
Candente, 4306 Yoakum, 5101 Bellaire
Enjoy seafood-forward dishes this Lent, including mesquite-grilled Redfish Halfshell with cilantro-jalapeño salad and avocado salsa, Shrimp Fajitas with all the traditional fixings, Candente Ceviche with Texas redfish, scallops, and shrimp, Spicy Shrimp Aguachile and a Ceviche Trio with ceviche, aguachile and Smoked Campechana on mini tostadas.
Chubbies, 14775 Memorial Drive
Chubbies is offering a limited-time Fried Catfish Po’boy Slider for Lent, for an easy, satisfying option for those skipping meat.
Crawfish Cafe, multiple locations
Go for signature Viet-Cajun crawfish boils along with other seafood-forward options like Beer Battered Cod Tacos, Salt and Pepper Shrimp, Poboys with shrimp, oysters, or catfish and garlic noodles, and more.
Duckstache Hospitality, multiple locations
Duckstache Hospitality offers Lent-friendly seafood-focused Japanese dining across Houston, with sushi and hand rolls at Kokoro Downtown, Kokoro Handroll Bar in The Woodlands, Handies Douzo (Heights, Montrose, Spring Branch), Aiko, Himari, Bar Doko and Doko.
Etoile Cuisine et Bar, 1101-11 Uptown Park
Etoile makes meatless Fridays feel indulgent with chef Philippe Verpiand’s special bouillabaisse and top-selling Dover Sole, offered every Friday from February 20 through Good Friday, April 3. The bouillabaisse features freshly caught fish in a slow-simmered Provencal broth ($32 lunch, $44 dinner), while the whole Dover Sole is served tableside with lemon brown butter and bones removed before plating ($92 plus tax and gratuity).
Feges BBQ, 8217 Long Point
Spring Branch Feges BBQ is offering smoked salmon every Friday from Febray 20 through April 3 for Lent, available by the pound, plate, or as an add-on for salads, bowls and potatoes. Each portion purchased benefits Spring Wood Middle School, with Warren-T Fitness doubling the donation.
Hamsa, 555 Morningside
Over in Rice Village, Hamsa’s elevated Mediterranean cuisine features vegetable-forward dishes and a seafood selection including octopus, branzino and shrimp. Guests opting for the Hamsa Experience tasting menu can request a meat-free version, which still includes a spread of salatims, hummus and falafel.
Hungry’s, 2356 Rice, 14714 Memorial, 5750 Woodway
The family-friendly spot features multiple seafood and plant-based dishes, plus seasonal Lent specials like Ahi Tuna Nachos and Blackened Ruby Red Trout with pineapple salsa and sautéed vegetables.
Ocean Palace, 11215 Bellaire
The Chinatown favorite offers Lent-friendly, family-style dining, with a sprawling menu of seafood-focused Chinese classics and dim sum, from steamed fish and vegetarian dishes to Sautéed Clams with Thai Basil Sauce and House Special Crispy Fried Egg Noodles.
Októ, 888 Westheimer
The Montrose Collective hostpot offers intimate Mediterranean dining with a bevy of seafood options, from hamachi crudo to seared branzino, tiger shrimp and crab squid ink linguini.
On the Kirb, multiple locations
For a healthy take on sports-bar dining, go for seafood options like salmon fillet and fish or shrimp tacos, alongside vegetarian dishes for Lent.
Ouisie’s Table, 3939 San Felipe
Ouisie’s Table is serving up fish-focused Lenten specials every Friday during the season, including Blackened Mahi-Mahi with Crawfish and Tomatoes (February 20 and 27), Seared Red Fish with Jumbo Crab Meat (March 6), Seared Striped Bass with Olive Relish (March 13), Flounder Meunier with Tomatoes & Crawfish (March 20), Panko-Crusted Shrimp with Jalapeño Tartar (March 27) and Sesame-Crusted Tuna with Lemon Ponzu Sauce (April 3).
Pico’s, 3601 Kirby
Through April 4, Pico’s serves a dedicated Lent menu featuring appetizers, main courses and a “Fish Fryday” Louisiana-style Fried Catfish, along with Octopus Carpaccio, Beet Citrus Salad, Chili-Crusted Seared Tuna and Chilean Sea Bass.
Sylvia’s Enchilada Kitchen, 6401 Woodway, 1140 Eldridge Parkway
Every Friday from February 20 through Good Friday, April 3, both locations offer a special Lenten Friday menu packed with meatless options. Off-menu Mesquite-Grilled Sea Bass or Mesquite-Grilled Shrimp come with your choice of Spinach Enchilada with salsa verde or Sarita enchilada with light cream sauce, $32 plus tax and gratuity. Or go for regular menu standbys like Vegetarian Enchiladas, Fish Tacos, Shrimp Tacos and Ceviche.
Traveler’s Cart, 1401 Montrose
The sister restaurant to Traveler’s Table, Traveler’s Cart offers global seafood fare including Night Market Shrimp Pad Thai, Miso-Ginger Salmon and Vietnamese Cha Ca for meatless Fridays.
Traveler’s Table, 520 Westheimer
Enjoy global seafood dishes like Adobo Snapper, Brazilian Shrimp Moqueca and Blue Crab Carbonara.
Truluck’s, 5350 Westheimer
Grab classic Gulf seafood for Lent with dishes like Redfish Pontchartrain, topped with shrimp and crawfish in a Creole sauce over rice pilaf, and Ōra King Salmon with farro, leek fondue, and citrus tarragon butter.
Zanti Cucina Italiana, 1958 West Gray
Zanti Cucina Italiana’s Lent-friendly seafood includes Grilled Stuffed Oysters with artichoke, Italian sausage and Parmesan, Grilled Jumbo Prawns with Tagliolini, Branzino Baked in Sea Salt with grilled vegetables and capers, and Shrimp Ceviche with lime juice, serrano, red onion, cucumber and plantain chips.