This holiday season, you can serve a large slab of meat as the centerpiece, but why not try serving seafood instead? Because it has a lot of protein and can be cooked in a variety of ways, fish makes an excellent main dish.
Ari Lang, a chef and writer at Well Seasoned Studio, explains, “The Feast of the Seven Fishes is an Italian-American custom of presenting seven different fish plates while abstaining from meat on Christmas Eve.” There have also been family gatherings where only one or two major courses were offered. However, each course includes several fish or shellfish.”
So, how did this custom develop? According to Eataly, eating fish on the night before Christmas first started in the early 1900s, and abstaining from meat and dairy products on the eve of certain holidays is a traditional Roman Catholic practice. Therefore, why are seven fish involved as opposed to, say, five or six? In Catholicism, the number seven is frequently used—consider: seven days of creation, seven sacraments, and seven sins that kill.
Even if you didn’t grow up celebrating the Feast of the Seven Fishes, the idea of eating seafood is something you should support. According to the Washington State Department of Health, fish can be a great source of lean protein, anti-inflammatory omega-3 fatty acids, numerous vitamins and minerals, including immune-supporting zinc.
1. Spaghetti With Garlic, Anchovies, & Parsley
This flavorful spaghetti dish was inspired by Anthony Bourdain’s final cookbook. So you not only know it’ll blow your socks off, but it also only takes about 20 minutes to prepare. Cook the saline anchovies and fragrant garlic until they become a thick sauce. Around the dish, scatter a sprig of fresh parsley and a sprinkle of Parmigiano-Reggiano.
INGREDIENTS
- 1/4 cup extra-virgin olive oil, plus more as needed
- 6 garlic cloves, peeled and thinly sliced
- 8 oil-packed anchovy fillets, rinsed, drained, and patted dry
- 1/2 teaspoon crushed red pepper flakes (see notes)
- 1 pound spaghetti, uncooked
- 1 cup Italian parsley leaves
- Kosher salt to taste
- 1/2 cup freshly grated Parmigiano-Reggiano, plus more to taste
Instructions
- In a large sauce pot, bring generously salted water to a rolling boil.
- Place a large sauté pan over medium-low heat (I recommend a flat-sided pan for this recipe), then add the olive oil. Add the garlic, anchovies, and pepper flakes, coat with the oil, and cook slowly, stirring occasionally with a heat-resistant spatula or wooden spoon, until the garlic is fragrant and the anchovies are melting into the oil, 5-7 minutes. Keep an eye on the pan to make sure the garlic doesn’t burn or toast; adjust the heat if necessary.
- Meanwhile, once the pasta water reaches a boil, add the spaghetti and cook according to package instructions until al dente. Just before it’s finished, add the parsley to the sauté pan and toss with the other ingredients.
- Use tongs to carefully transfer the pasta directly from the boiling water to the sauté pan (you want some pasta water to transfer; it will help create the sauce).
- Increase the heat to medium and toss the pasta with the pan ingredients. If needed, add a small drizzle each of oil and pasta water to keep everything smooth. Taste the pasta and season with salt to taste.
- Transfer to individual serving plates or bowls and top with grated Parmigiano-Reggiano.
2. Seafood Salad
This simple seafood salad blends imitation crab meat and shrimp in a creamy dill and Old Bay dressing. You’ll want to prepare an extra-large quantity because this seafood salad keeps well: Simply pack it inside a baguette or serve it over a bed of greens the next day for a high-protein lunch.
INGREDIENTS
- 8 ounces imitation crab meat flaked style or sticks cut into slices
- 8 ounces raw shrimp I use 51-60 count for this recipe
- 1 lemon quartered
- 1/2 cup celery finely diced
- 3 tablespoons red onion minced
- 1/2 teaspoon Old Bay seasoning
- 2 teaspoons lemon juice
- salt and pepper to taste
- 1/2 cup mayonnaise
- 1 1/2 tablespoons fresh dill chopped, plus more for garnish
Instructions
- Bring a pot of salted water to a boil. Add the quartered lemon.
- Add the shrimp to the pot and cook for 1-2 minutes or until pink and opaque. Transfer the shrimp to a bowl of ice water to stop the cooking process.
- Drain the shrimp then pat dry.
- Place the shrimp, imitation crab, celery, red onion, Old Bay seasoning, lemon juice, salt, pepper, mayonnaise and dill in a bowl. Toss gently to coat.
- Garnish with additional fresh dill and serve, or cover and refrigerate for up to 2 days.
3. White Fish Chowder
With each bite of this hearty chowder, your dinner guests will be transported to a charming coastal village in Maine. This substantial soup’s savory foundation is made up of white wine, heavy cream, and homemade fish stock, and it’s studded with mild-tasting tilapia, parsnips, and potatoes. Normally, the chowder is served with a side of crusty Italian bread, but on Christmas Eve, omit the toast to give your guests more space for the following meal.
INGREDIENTS
- 2 Tilapia fillets cut into 1 inch chunks
- 2 small potatoes peeled cut into chunks
- 2 Parsnips peeled and cut into chunks
- 5 baby carrots or 2 regular sized carrots cut into small slices
- 1/2 onion finely chopped
- 1/2 cup cooking White Wine
- 1 Tbs Butter
- 1 Tbs Olive Oil
- 2.5 cups Fish Stock see my recipe for Homemade Fish Stock, this had amazing flavor
- 1 Cup Water
- 1 Cup Half and Half
- 1 tsp paprika
- 1/2 tsp cayenne peper
- 1 tsp salt
- 1 tsp pepper
- 1 Bayleaf
- 2 tbs fresh Cilantro for garnish
Instructions
- In a large pot melt the butter and add the onion and carrots, saute for 5 minutes until the onions start to turn translucent but do not brown them. Next add the olive oil and then the chopped potatoes and parsnips, cook for 3 minutes, and then add the seasonings and stir. Add the cooking white wine and cook for about 5 minutes or until it has reduced a little. Next put the tilapia in the pot, stir once to gently incorporate with the other ingredients and then add the fish stock and water. Bring to a simmer, then ladle out about a cup of the hot liquid part and put in a bowl, slowly whisk in the half and half, and then add this mixture back into the pot. Add the bayleaf (remove before serving) stir a few times, and then put a lid on the pot and let simmer for about 30 minutes, stirring a few times while cooking.
- When you are ready to serve, ladle soup into a bowl, and sprinkle a little fresh cilantro on top. Serve with warm baguette or toast.
4. Fish en Papillote With Fresh Herbs & Lemon
Cooking fish in papillote (in a parchment paper bag) enriches it with complex tastes. It also makes cleaning a breeze. (Isn’t that a huge benefit when you’re preparing seven different recipes?) This simple dish asks for firm white fish, such as cod or snapper, and it’s flavored with a delectable shallot butter sauce, zingy fennel, and delicious fresh herbs.
INGREDIENTS
For shallot butter:
- 2 tablespoons butter, softened
- 1 shallot, finely chopped (about 1 tablespoon chopped)
- 1/2 teaspoon finely ground lemon zest
- 1 teaspoon finely chopped fresh dill
- pinch of salt and black pepper, to taste
For assembly:
- 1 (approx 3/4 lb) filet of firm white fish such as cod or snapper
- 1/2 fennel bulb, cored and thinly sliced
- 1 shallot, thinly sliced
- 1 lemon, sliced
- handful mixed fresh herbs, such as tarragon, dill, and parsley
- 1 tablespoon olive oil
- 2 tablespoons white wine
- salt and freshly ground black pepper
Instructions
- For shallot butter, mash butter together with shallot, lemon, dill, salt and pepper until evenly incorporated. Shallot butter can be made ahead of time and stored in an airtight container or rolled up in plastic wrap for a few days until needed.
- Preheat oven to 400 degrees F. Prepare a large piece of parchment paper, it should be large enough to fold over your piece of fish with a generous 3-4 inches around the edges. If cooking multiple pieces of fish, use a separate piece of parchment for each one. Place parchment on a sheet pan and fold in half, then unfold with one side laid flat on the pan.
- Arrange fennel and shallot slices in a layer in the center of one side of the parchment. Lay fish on top of vegetables. Season with salt and pepper. Top with a few pats of shallot butter, slices of lemon, and sprigs of fresh herbs. If using a butterflied fish, place herbs inside of fish cavity.
- Finally, drizzle with olive oil and a splash of white wine.
- Fold over other half of parchment, then fold and pinch along edges to seal. You’ll end up with a semi-circle of parchment with crimped edges not unlike a big pot sticker.
- Bake for 15 to 20 minutes until cooked through (time noted for a 3/4-inch thick filet, adjust as necessary for thicker/thinner pieces of fish. To check doneness, poke an instant read thermometer into the thickest part of the fish; it should read 145 degrees).
- Carefully cut open packet, avoiding escaping steam, and serve.
5. Seafood Pasta
What’s an Italian-inspired meal without a heaping serving of seafood pasta? A combination of shrimp, clams, mussels, and scallops is blended with a garlicky tomato sauce in this spaghetti dish. While nothing beats homemade marinara, you may save time by using your favorite bottled spaghetti sauce.
INGREDIENTS
- 3 tablespoons olive oil divided use
- 1/2 cup onion finely chopped
- 2 teaspoons garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
- 28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
- salt and pepper to taste
- 2 tablespoons butter
- 12 ounces spaghetti or other long pasta
- 1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation
- 1/2 pound sea scallops
- 1/2 pound clams scrubbed
- 1/2 pound mussels scrubbed and de-bearded
- 2 tablespoons parsley chopped
Instructions
- Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
- Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
- Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter, then remove the sauce from the heat.
- While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
- Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.
- Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt and pepper, then add them to the pan.
- Cook the scallops for 1-2 minutes per side or until browned and opaque.
- Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan. Cook for 3-4 minutes or until pink and opaque.
- Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta water. Bring to a simmer.
- Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not open.
- Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat everything with the sauce.
- Sprinkle with parsley, then serve.
6. Parmesan Crusted Tilapia
A parmesan crust adds enticing flavor and texture to a delicate-tasting white fish like tilapia. Before baking till fork-tender and flaky, this simple coated fish is prepared with umami-rich parm, fresh parsley, and smoky paprika.
INGREDIENTS
- ¾ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 2 teaspoons paprika
- salt and ground black pepper to taste
- 4 tilapia fillets
- 1 drizzle olive oil
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Whisk Parmesan cheese, parsley, paprika, salt, and pepper together in a shallow dish.
- Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on the prepared baking sheet.
- Bake in the preheated oven until the fish flakes easily with a fork, 10 to 12 minutes.