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I need a luxurious fish recipe for Christmas

post #1 of 25
12/19/10 at 10:56pm
Thread Starter 
Looking to make a festive seafood dinner for christmas eve and haven't been able to find any really nice recipes. I'm doing some roasted shrimp with feta for an appetizer and some lobster pasta on the side, but I need a solid recipe for fish, such as salmon, char, sea bass, etc.

Any help would be greatly appreciated.
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post #2 of 25
12/19/10 at 11:01pm
Abalone. Since it's christmas, I'd definitely say you need to do some soft shell crab.
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post #3 of 25
12/20/10 at 2:34am
oysters were traditional for christmas 100 years ago.
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post #4 of 25
12/20/10 at 10:34am
I would say do a whole fish, already descaled and gutted, baked in a salt crust. The fish comes out really tender and delicious plus it makes for a pretty spectacular presentation at the table. Just be sure to have a hammer nearby.
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post #5 of 25
12/20/10 at 12:32pm
Roasting in a salt crust is a good idea. If you'd like something that takes a lot less work, why not roast some thick fillets of sea bass or grouper? I like to set the fish on a bed of "scales" made from mandolined potatoes and artichokes. Season with rosemary, lemon, salt and pepper, and you're good to go. Preserved lemons are a good variation, and olives are a nice addition. You might also check out David Pasternak's books for ideas. Esca is a terrific restaurant, and Pasternak does a good job of translating recipes for home cooks.
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post #6 of 25
12/20/10 at 6:58pm
+1 to oysters or something in a salt crust. diver scallops would also be a nice way to go and are pretty decadent.
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post #7 of 25
12/20/10 at 7:39pm
Quote:
Originally Posted by Wallcloud View Post
I would say do a whole fish, already descaled and gutted, baked in a salt crust. The fish comes out really tender and delicious plus it makes for a pretty spectacular presentation at the table. Just be sure to have a hammer nearby.

This is very nice and isn't hard at all.

One of my favorites is a koulibiac of salmon, sturgeon or ocean trout. The poached whole filets are arranged with a layer of rice, spinach and even some hard cooked eggs, if you like, along with lots of dill and wrapped in puff pastry. Glaze the pastry with an egg wash and bake until done, slice at the table.

whole:


sliced:
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post #8 of 25
12/20/10 at 8:22pm
I don't know how to make it but the Steamed Chinese style whole fish with ginger and scallions are awesome.
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post #9 of 25
12/20/10 at 8:29pm
Quote:
Originally Posted by djblisk View Post
I don't know how to make it but the Steamed Chinese style whole fish with ginger and scallions are awesome.

DOH! this is one of the things that makes me crazy about cooking (no offense intended). here's how you make chinese-style whole fish: Clean fish (they'll do this for you at the market). Put fish on plate. Steam until it's done (best way to tell, a fin will pull out easily). Sizzle garlic, ginger and soy in a small pan and our over. Scatter over green onions. That's it! it's so easy but people get so intimidated. here's a piece i did several years ago about cooking whole fish. try it, really, it's easy.
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post #10 of 25
12/20/10 at 8:40pm
Thread Starter 
So I was able to get some really nice Florida Red snapper from my fishmonger that I want to bake in a salt crust. Any suggestions on what herbs or spices I should use to stuff it with and do you think a sauce would be necessary?
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post #11 of 25
12/20/10 at 8:54pm
I give and i give and i give.
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post #12 of 25
12/20/10 at 8:56pm
Quote:
Originally Posted by foodguy View Post
I give and i give and i give.

Follow these directions to the letter.
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post #13 of 25
12/20/10 at 9:12pm
Quote:
Originally Posted by philosophe View Post
Follow these directions to the letter.

i'm really uncoordinated. i worry that if i close my eyes while eating, i'll poke myself with the fork.
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post #14 of 25
12/20/10 at 9:13pm
Quote:
Originally Posted by philosophe View Post
Follow these directions to the letter.

all i ask is complete obedience. go along and everything will be just fine.
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post #15 of 25
12/20/10 at 9:14pm
Quote:
Originally Posted by foodguy View Post
DOH! this is one of the things that makes me crazy about cooking (no offense intended). here's how you make chinese-style whole fish: Clean fish (they'll do this for you at the market). Put fish on plate. Steam until it's done (best way to tell, a fin will pull out easily). Sizzle garlic, ginger and soy in a small pan and our over. Scatter over green onions. That's it! it's so easy but people get so intimidated. here's a piece i did several years ago about cooking whole fish. try it, really, it's easy.

thank you sir!
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