Anyone have some good fish/seafood recipes?

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Anyone have some good fish/seafood recipes?

I am hosting Christmas eve dinner this year for both my family and my dh family. My dh wants to do the traditional Italian Christmas Eve dinner (feast of the seven fishes) but I am clueless as to what to make. I was thinking shrimp scampi, but that's all I came up with so far. Any suggestions???


Last seen: 1 year 8 months ago
Joined: 03/16/15
Posts: 53852

Yikes! I have no idea.... I don't cook seafood at all. I will put in a call to MIL though and see if she has any suggestions. Living on the coast, they tend to have a lot of really good seafood available to them at really reasonable prices so she cooks more with that stuff.

Also, try:

That's a search at using "sea food". I am sure you can find some yummy stuff on that....

Last seen: 1 year 8 months ago
Joined: 03/16/15
Posts: 53852

ok i have one

take the fish and lay it in a piece of foil

grab a whole ham .. presliced is best

put the ham in a baking pan

take the fish and chuck it in the trash

bake the ham until its properly heated

yum yum

Last seen: 8 years 1 month ago
Joined: 07/28/04
Posts: 148

Halibut with Swiss Chard and Ginger Cream Sauce

6 – 7 ounce halibut fillets, each about 1 ½ inches thick by 2 inches wide
Olive Oil
3 ½ tablespoons minced fresh ginger
2 shallots, minced
1 tablespoon minced garlic
1 cup bottled clam juice
2/3 cup dry white wine

12 large green or red Swiss Chard leaves, thick stems removed

1 cup whipping cream

Brush fish with oil. Mix ginger, shallots and garlic in heavy small saucepan.
Rub 1 teaspoon ginger mixture on fish fillets.
Add clam juice and wine to remaining ginger mixture in saucepan.
Boil mixture until liquid is ¼ cup, about 15 minutes.

Steam Swiss chard until just tender, about 30 seconds. Transfer chard to strainer and rinse with cold water.

Pat chard dry. Place 1 chard leaf on work surface. Place another leaf next to first, overlapping long sides. Place fillet crosswise near 1 end of chard, leaving 2-inch border on short sides of fish.
Season fish with salt and pepper and wrap 2 long sides of chard over fish, rolling up fish in chard, enclosing completely. Repeat with remaining fish.
Can be made 8 hours ahead. Cover ginger mixture and fish separately and chill).

Place steaming rack over boiling water in large Dutch oven. Place fish on rack.
Cover, steam until cooked about 8 minutes.
Transfer to plates.

Meanwhile, add cream to ginger mixture in saucepan. Boil until mixture thickens to sauce consistency. Spoon sauce around fish.

Serves Six.

Recommended companion dishes: steamed asparagus, French rolls and Gewürtztramminer wine.