Several years ago I got a hankering to attempt the Feast of the Seven Fishes for our Christmas Eve dinner.  I carefully selected recipes, ordered specialty items ahead from our local seafood market, and rewrote my plan of attack dozens of times before the big day arrived.  I envisioned this becoming our new Christmas Eve traditional dinner and oh how that excited me.

Today is Christmas Eve and for the third year in a row we are having….Prime Rib for dinner. So in an attempt to satisfy my lust for all things seafood I’m hosting a virtual Feast of the Seven Fishes.  Sharing a couple of options for each of the seven courses.  Hope you enjoy this feast for the eyes. From what I can gather, there aren’t specific dishes that are traditionally served, in fact there are varying opinions on the number of dishes and fishes to be enjoyed.  I’m going with seven seafood courses and I highly recommend each course being served small plate tapas style.  I’ve named each course as well and selected their order to give it our feast personal flare.

1. Course One – Light & Conversational (think finger food or appetizer)
2. Course Two – Fresh & Cool (think salads)
3. Course Three – Warm & Spicy (think soup, stew or chowder)
4. Course Four – Make it Memorable (think meaty main dish)
5. Course Five – Share the Pasta Love (remember portion control)
6. Course Six – Simple yet Sensual (your chance to share your personal favorites)
7. Course Seven – Sweet & Savory (think dessert)

~ Course One – Light & Conversational ~

Smoked Steelhead Trout Dip can be made well in advance, allowing you time to mix and mingle and enjoy your guests.

Tuna Fish & Chips are the perfect way to begin the Feast of the Seven Fishes.  These tasty surreal bites are playful and light.

Fish & Chip Bites {with Crispy Caper Tartar Sauce} are a whimsical play on a favorite.

While the Italians are credited with the creation of the Feast of the Seven Fishes, I think it’s fun to incorporate seafood dishes that surprise and delight your senses.  Our Sushi Stack with jumbo lump crabmeat will do just that.

~ Course Two – Fresh & Cool ~

Our Shrimp & Avocado Salad with Bloody Mary Dressing is a wonderful way to perk up the taste buds before moving onto the heartier courses.

You can never go wrong serving Classic Shrimp Cocktail to your dinner guests.  Always a familiar favorite.

Crab Louie Salad Sliders are a fun second course.  Putting a spin on a classic is sure to delight.

~ Course Three – Warm & Spicy ~

A cup of spicy Shrimp & Corn Chowder will rev up the taste buds.

Cajun Salmon & Sweet Potato Chowder is remarkably light yet full of flavor.

Thai Hot & Sour Soup with Shrimp will clear your sinuses and cleanse your pallet.

~ Course Four – Make it Memorable ~

Grilled Swordfish with Lima Bean & Herb Butter is a nice meaty course with plenty of flavor wow.

Salmon Steaks with Curried Fennel Wine Sauce will leave them speechless.  The combination of fennel and curry is nothing short of brilliant.

Baked Cod with Montpellier Butter has the right complexity of flavor for this main course. Compound butters, like a sauce, are a great way to enhance the flavors in a dish.

Crab Stuffed Flounder is rich and festive, making it a lovely main course for your Feast of the Seven Fishes.

Horseradish & Herb Encrusted Grouper is another personal favorite of ours.

~ Course Five – Show them the Pasta Love ~

Steamed Mussels, Shrimp & Sea Scallops over Linguine in it’s garlic & white wine broth sings of comfort.

Ahi Tuna Noodle Casserole with Lemony Thyme Cream Sauce brings all the comfort of home.

Seafood Lasagna Roll-Ups are another wonderful dish that can be prepared in advance.  By this point in the evening you’ll be glad you did.

Halibut in Roasted Romesco Sauce over Pasta packs nutty big bold flavors.

Salmon & Snow Pea Pasta with Tarragon Cream Sauce is rich & creamy, just the way we like it.

~ Course Six – Simple yet Sensual ~

Sage Brown Butter Shrimp Scampi is sensual to the core.  The aromas will be first to ignite the senses.

Individual Sea Scallops with Spicy Mayo.  Delightful.

Coquilles Saint-Jacques is rich and utterly amazing.  It is meant to be savored slowly.

Seafood Newburg is a personal favorite dish that evokes fond memories, in the way that Christmas does.

~ Course Seven – Sweet & Savory ~

 Coconut Almond Shrimp with Sweet & Spicy Orange Sauce are slightly sweet & nutty with hints of citrus.

Jamaican Jerk Sugar Cane Shrimp bring the right balance of savory & sweet.

Maple Horseradish Salmon Suckers.  Fun & Flavorful.

Bang Bang Shrimp in their sweet chili mayonnaise are dessert worthy if you ask me.

I hope you’ve enjoyed our virtual Feast of the Seven Fishes (and Dishes).  I’d love for you to leave me a comment and share your holiday traditions.

The post Feast of the Seven Fishes {Christmas Eve Tradition} appeared first on Lemony Thyme.

Grilled Swordfish with Lima Bean & Herb Butter.

I haven’t always loved Swordfish.  I remember it being dry and underwhelming, so frankly I avoided it.  Too many other choices that I knew I loved.  I’ve shared recently that fish speak to me.  There’s really no other way to explain how I can approach a massive row of freshness and choose….that one, I’ll have that piece of fish.  That’s what happened the day I fell in love with Swordfish.

Something told me after a good 20 years of no Swordfish, to give it another chance, a fresh start if you will.  Well apparently all Swordfish aren’t created equal.  What I really mean is all Swordfish isn’t prepared equally.  One thing Swordfish isn’t…is dry.  So forget I said that earlier and follow some very basic cooking advice.

Liberally apply olive oil, salt & pepper to both sides of fresh 1″ thick Swordfish steaks.  Heat the grill to medium high.  Grill steaks 4 minutes per side (1/4 turn after two minutes to get the pretty criss-cross grill marks).  After cooking on both sides, allow to rest for 5 minutes.  Melt in your mouth goodness.  You too will be in love.

We served our Grilled Swordfish with Lima Bean & Herb Butter.  Fabulous flavors.  I chose lemony thyme, parsley, and a bit of rosemary to blend with softened butter, garlic, s&p, and lima beans.  I love this.

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Grilled Swordfish with Lima Bean & Herb Butter

Servings 2

Author adapted from Food & Wine

Ingredients

For the Lima Bean & Herb Butter…

• 4 Tbl. butter softened
• 1/2 cup lima beans cooked & cooled
• 1 garlic clove minced
• 1 Tbl. fresh herbs minced (we used lemony thyme, parsley, rosemary)
• salt & pepper to taste

For the Swordfish…

• 2 6-8 oz. Swordfish Steaks
• olive oil
• salt & pepper

Instructions

For the Lima Bean & Herb Butter…

• In a small food processor, combine butter, lima beans, garlic, and herbs. Process until blended but slightly chunky. Season with salt & pepper to taste. Set aside.

For the Swordfish…

• Preheat grill or broiler to medium-high. Season Swordfish with olive oil, salt & pepper.
• Grill steaks 4 minutes per side, quarter turning after 2 minutes for a criss-cross grill mark pattern. Let rest for 5 minutes before serving.
• Serve will a dollop of Lima Bean & Herb Butter.

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