FESTIVE SEAFOOD SHARING PLATTER
Spend less time cooking on Christmas Day with this simple yet luxurious starter. It requires almost no hands-on time and uses shop-bought elements for ease
Provided by Esther Clark
Categories Starter
Time 15m
Number Of Ingredients 16
Steps:
- For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.
- Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.
Nutrition Facts : Calories 147 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.4 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium
FESTIVE FISH FILLETS
I saw beautiful tomatoes in November at the Mexican/Arabic/Polish market and had to use them with the fish I was planning for dinner. I remembered a recipe I had seen while at the dentist's ". This recipe is festive in its appearance and its flavors. I hope you enjoy it as much as we did.
Provided by duonyte
Categories Christmas
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 deg. F.
- Combine cilantro, garlic, lemon juice and 2 tbl. olive oil. Place in dish or plastic bag, and add fish fillets. Be sure fish is coated in marinade. Marinate for about 30 min., while completing rest of dish.
- Grease baking dish with 1 tbl. olive oil. Distribute sliced onions on bottom, top with chopped tomato, and sprinkle with salt and freshly ground pepper. Cover with aluminum foil and bake for 30 minutes - onions should be soft.
- Place fillets on tops of onion/tomatoes and drizzle marinade on top. Sprinkle with salt and pepper. Return to oven and bake until fish is flaky, about 30 minutes.
- Serve with rice or couscous.
- Note: Cooking time will depend on thickness of fillet. If you use very thin fillets, you may need to remove them earlier and keep them warm, and return the onion/tomato mix to the oven. Total oven time should be about one hour.
FESTIVE FISH FILLETS
Provided by Barbara Kafka
Categories easy, quick, main course
Time 18m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Put one fish fillet in the center of each dinner plate. Sprinkle fish with lemon juice.
- Stir together red bell pepper, chives, red pepper flakes and cilantro.
- Place half of the pepper mixture in a stripe down the center of each fillet. Arrange broccoli on either side of fillets. Cover tightly with microwave plastic wrap. Using a rack, cook for 3 minutes, switching plates from top to bottom after 1 minute 30 seconds.
- Pierce plastic wrap on each plate. Remove wrap. Wipe up liquid if desired. Serve immediately.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 3 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 778 milligrams, Sugar 5 grams
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