EyeSwoon

the bite: Swoonspiration for your Holiday Meal

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Each Christmas I have the untraditional tradition of trying my hand at something new in the kitchen as I prepare a great big meal for my boys and extended family. This week marked the beginning of the hunt for the perfect recipe – from a warm and cozy seafood stew to savory short ribs, check out my shortlist of seriously swoonable contenders.

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Moroccan-Spiced Turkey with Aromatic Orange Pan Jus from Cooking Light

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Braised Veal Shanks with Bacon-Parmesan Crumbs from Bon Appetit

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Pomegranate-and-Fennel-Glazed Rack of Lamb from Bon Appetit

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Slow-Roasted Pork Shoulder from Epicurious

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HONEY AND RYE GLAZED HAM from Epicurious

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Seafood en Brodo from Epicurious

 

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Slow-Cooked Short Ribs from Epicurious

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Roasted Shrimp with Chile Gremolata from Bon Appetit

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PORCHETTA STYLE TURKEY from the Kitchy Kitchen

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MUSHROOM RISOTTO from Martha Stewart

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Whole Roast Fish with Lemon and Herbs

Athena Calderone

  • INGREDIENTS

    • FOR THE FISH:
      One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
      2 tablespoons extra-virgin olive oil
      Kosher salt
      Pepper
      1 lemon, thinly sliced
      1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary
      1 shallot, thinly sliced
      1/4 fennel bulb, thinly sliced
      3 garlic cloves, crushed

      FOR THE SALSA VERDE:
      1/2 cup minced parsley
      1/4 cup minced basil
      1/4 cup minced mint
      1 tablespoon minced capers
      1 teaspoon red wine vinegar
      1 garlic clove, minced
      1/2 jalapeño (optional)
      1 cup extra-virgin olive oil
      2 tablespoons fresh lemon juice
      Kosher salt
      Pepper

  • THE PREP

    • MAKE THE FISH Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque.

      MAKE THE SALSA VERDE In a medium bowl, mix all of the ingredients. Serve the fish with the salsa verde.

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