Christmas seafood recipes often get overshadowed by roasted meats and hearty stews, but I’ve found that a well-prepared seafood dish can bring a surprising brightness to the holiday table. There’s something about the fresh, briny flavors that lift everyone’s spirits, especially when paired with festive herbs and citrus. I love how seafood can be both elegant and approachable, perfect for a relaxed, joyful gathering.
This year, I wanted to rethink traditional Christmas fare by focusing on simple, bold seafood flavors that don’t require hours in the kitchen. It’s about celebrating the ocean’s bounty in a way that feels special but not complicated—just fresh ingredients, a few good techniques, and a dash of holiday cheer. These recipes aim to surprise your guests and make you reconsider what Christmas dinner can be.
Why This Recipe Keeps Calling Me Back
The briny, fresh flavors remind me of seaside mornings, and the simplicity means I can focus on the moment. It’s a dish I turn to when I want holiday warmth without the fuss. Every time I make it, I feel a sense of satisfaction, knowing I’ve brought something special to the table. It’s a recipe that’s become part of my Christmas tradition, always ready to surprise and delight.
Seafood Staples with a Holiday Twist
- Fresh firm white fish (cod, haddock):: I love the clean, flaky texture, especially when it’s just caught. Skip if you prefer a milder flavor—try pollock or hake instead.
- Prawns or shrimp:: Sweet, juicy, and quick to cook; their briny aroma really brightens the dish. Frozen works fine, just thaw thoroughly first.
- Clams or mussels:: Oozing with a smoky, mineral-rich broth, they add depth. Look for fresh or well-cleaned frozen options—discard any open shells.
- Lemon zest and juice:: Bright, zingy, cuts through the richness with a citrus punch. Use fresh for the best aroma—don’t skimp on zest!
- Olive oil and garlic:: The foundation for a fragrant, savory base. Use good-quality oil—extra virgin if you can—crackle the garlic until golden.
- Fresh herbs (parsley, dill):: Herbaceous and lively, they tie everything together. Dried herbs won’t give the same freshness—use fresh, chop just before serving.
- White wine or seafood broth:: Adds a subtle acidity and depth of flavor. If you don’t have wine, chicken stock works, but skip the salt then.
Gear Up for a Briny Feast
- Large sauté pan: Perfect for searing and simmering seafood in a single, manageable space.
- Sharp chef’s knife: Essential for cleaning, filleting, and prepping seafood with precision.
- Kitchen tongs: Helps turn seafood gently and serve without breaking delicate pieces.
- Microplane or zester: For brightening dishes with fresh lemon zest, adding that zing factor.
- Small mixing bowls: Ideal for mixing herbs, preparing sauces, or holding prepped ingredients.
- Measuring spoons and cups: Ensure accurate seasoning and liquid measurements for balance.
- Heat-resistant spatula: Scrape and stir delicate seafood, especially when reducing sauces or broths.
- Gather your equipment: a large sauté pan, sharp knife, tongs, microplane, mixing bowls, measuring spoons, and a heat-resistant spatula.
- Prep your seafood: clean fish fillets, peel and devein prawns, scrub clams or mussels. Keep everything chilled until cooking.
- Heat the pan over medium heat (about 160°C/320°F). Add olive oil and minced garlic, cook until fragrant and golden, about 1 minute.
- Add firm white fish pieces, searing briefly until they turn opaque around the edges, about 2-3 minutes. Remove and set aside.
- Toss in prawns and cook until they turn pink and slightly charred, about 2 minutes. Add clams or mussels, then pour in white wine or broth.
- Cover the pan, cook until shells open and seafood is cooked through, about 5-7 minutes. Shake gently to redistribute heat.
- Stir in lemon zest, juice, and chopped herbs. Let simmer briefly until fragrant, about 1 minute.
- Taste and adjust seasoning with salt, pepper, or more lemon juice. If sauce reduces too much, add a splash more broth.
- Rest seafood for 2 minutes, then serve directly from the pan or plate with crusty bread. Garnish with extra herbs if desired.
- Check doneness: fish should be flaky, shells open, and seafood hot but not overcooked. The sauce should be bright and slightly thickened.
Festive Seafood Medley
Ingredients
Equipment
Method
- Gather your equipment: a large sauté pan, sharp knife, tongs, microplane, measuring spoons, cups, and a spatula.
- Prep your seafood: cut the fish into bite-sized pieces, peel and devein the prawns, and scrub the clams or mussels, keeping everything chilled until ready to cook.
- Heat the pan over medium heat, then add olive oil and minced garlic. Cook until fragrant and golden, about 1 minute, filling your kitchen with a warm, garlicky aroma.
- Add the fish pieces to the pan, searing briefly until they turn opaque around the edges, about 2-3 minutes. Gently turn them with tongs and then remove to a plate.
- Next, toss in the prawns and cook until they turn pink and slightly charred, about 2 minutes, creating a sweet, smoky aroma.
- Add the clams or mussels to the pan, then pour in white wine or seafood broth. Cover the pan with a lid and cook until the shells open, about 5-7 minutes, shaking gently to distribute heat.
- Stir in lemon zest, lemon juice, and chopped herbs, allowing the flavors to meld and the broth to become fragrant and slightly thickened, about 1 minute.
- Season with salt and pepper to taste, adjusting acidity with more lemon juice if desired, and let everything simmer briefly for a burst of fresh brightness.
- Gently nestle the cooked fish back into the pan, then let it rest for 2 minutes, allowing the flavors to settle and the seafood to reheat gently.
- Serve the seafood hot from the pan, garnished with extra herbs and slices of lemon, alongside crusty bread to soak up the flavorful broth.
Hi, I’m Katie Dawson, the owner, cook, and storyteller behind Little More Lovely. I run a small café in a cozy corner of Seattle, where the smell of freshly baked bread meets the hum of neighborhood chatter. I’ve spent years learning how food can bring people together, both as a professional and as someone who loves to share meals with family and friends.
