Food The Bite:

Swoonspiration for your Holiday Meal

Athena Calderone
Swoonspiration for your Holiday Meal

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.

Swoonspiration for your Holiday Meal

Slow-Roasted Pork Shoulder from Epicurious

Swoonspiration for your Holiday Meal

HONEY AND RYE GLAZED HAM from Epicurious

Swoonspiration for your Holiday Meal

Seafood en Brodo from Epicurious

 

Swoonspiration for your Holiday Meal

Slow-Cooked Short Ribs from Epicurious

Swoonspiration for your Holiday Meal

PORCHETTA STYLE TURKEY from the Kitchy Kitchen

Swoonspiration for your Holiday Meal

MUSHROOM RISOTTO from Martha Stewart

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.

Share this Swoon   –  

Newsletter

Live Beautiful

From celebrated design expert Athena Calderone, a look into how interior designers and creatives decorate their spaces.

Pre-order Now