The Feast of the Seven Fish is a long-standing family tradition. For a different Christmas Eve Dinner or just a Pescatarean delight, choose a variety of delicious seafood options and fill the whole family.
This is a light approach to heavy holiday dinners and it won’t leave you overstuffed when it comes time for resolutions!
While there are several staples to the 7 Fish dinner, like Cod used to make Baccala, your presentation can make this tradition a bit more modern and take it from once a year feast to any season’s best dinner party. Try these alternative preparations:
Fresh Ahi Tuna, Small Dice
Extra Virgin Olive Oil
Fresh Lemon Juice
Fleur de Sel or other Sea Salt
Coarse Ground Black Pepper
Use a mandolin or sharp knife to cut thin (almost translucent) slices of cucumber. Pan fry Shallots in Butter until golden brown. Toss Diced Ahi Tuna with Olive Oil, Lemon Juice, Sea Salt and Black Pepper and set aside. Cut Avocado into a small dice. Place four overlapping slices of Cucumber on each plate. Using a small circular or square form, layer Avocado and Tuna in a short tower. Garnish with crispy Shallots.
Recommend serving immediately or within 24 hours if kept refrigerated for best results.
1/2 Lb Fresh Crab, flaked
1 Tbsp Olive Oil
2 large Tomatoes, chopped
1 Red Onion, finely chopped
1/2 Bunch Cilantro, chopped
3 Spicy Peppers, finely chopped
2 Fresh Limes, juiced
Salt and Pepper to taste
Shred crab meat and toss with olive oil. Fold tomatoes, red onion, cilantro and peppers into the crab.Pour lime juice over the mixture and season with salt and pepper. Toss mixture and refrigerate for an hour before serving.
3 Tier Display Tower with Plates
Cilantro or Parsley
All seafood should be steamed, baked or lightly sauteed and served chilled. Arrange clams, mussels, shrimp and lobster tails over crushed ice on a graduated tower. Garnish with lemon and fresh cilantro or parsley (cilantro adds a better flavor). Serve with melted butter, white wine sauce and cocktail sauce.