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Whip Up a Fish Feast for Christmas Eve

Christmas Eve is just a few days away and in many Italian homes that means starting the holiday off with the traditional seafood dinner known as "The Feast of the Seven Fishes." This celebration is a commemoration of the wait for the midnight birth of the baby Jesus, and no meat is consumed on this day.

On "The Early Show" Wednesday, Food Network star Michael Symon, chef and owner of Cleveland, Ohio's Lola, Lolita and B Spot restaurants, shared his delicious, yet simple version of the seafood dinner that you can whip up in your own kitchen this Christmas Eve.


Linguini and Clam Sauce

Serves 6-8
1 pound linguini
2 tablespoons olive oil
48 littleneck clams
3 cloves sliced garlic
1 tablespoon chile flakes
1 cup chopped flat-leaf parsley
4 ounces white wine
4 ounces extra virgin olive oil
2 tablespoons butter

Sweat garlic in olive oil over medium heat. Add clams, white wine and chiles and cover until clams open about 3 minutes. While clams are cooking, cook pasta in boiling salted water. When clams are open, add butter and parsley and simmer for 30 seconds. Add cooked pasta, extra virgin oil and a splash of pasta water. Toss and serve.

Shrimp Fritto

Serves 6-8

1 pound u-16 cleaned shrimp
1 lemon sliced thin
2 sprigs rosemary
1/2 cup cornstarch
1/2 cup all purpose flour
Salt and pepper to taste
Oil for frying

Mix cornstarch and flour with a large pinch of salt. Toss remaining ingredients in flour. Shake off excess flour. Fry in 350-degree oil for 3-4 minutes until golden brown. Drain on paper towels. Sprinkle with sea salt and serve.

Bay Scallop Salad

Serves 6-8

1 pound bay scallops poached for 45 seconds
1 minced jalapeno (seeded and ribbed)
1 bulb fennel, small dice
Juice of 2 lemons
Juice and zest of 2 limes
2 tablespoons chopped dill
4 radishes, sliced thin
Large pinch of salt
3 ounces extra virgin olive oil

Cover scallops in lime juice and lemon juice. Let stand for 1 hour. Toss with remaining ingredients and serve.

Roast Snapper

Serves 6-8

One 3-4 pound snapper, scaled and gutted
Fennel fronds reserved from scallop dish (greens from top of fennel bulb)
1 orange, quartered
2 cloves garlic
1 lemon juiced and zested
1/4 cup chopped mint
3 ounces extra virgin olive oil

Score skin of fish. Place fronds, orange and garlic in cavity. Season fish with salt. Drizzle with 1 ounce olive oil. Place in 400-degree oven on roasting pan and cook for 25-30 minutes or until 140-degree internal temperature. Whisk together lemon, olive oil and mint. Remove fish from oven and douse with dressing.

Grilled Swordfish with Escarole

Six 5 ounce swordfish steaks
Olive oil
1 teaspoon coriander
Zest of 1 orange
1 clove minced garlic
1 shallot minced
2 tablespoon olive oil
2 bunches chopped escarole
Juice of 1 orange
1 tablespoon honey
1/4 cup toasted almonds

Drizzle fish with olive oil and season with salt, coriander, orange zest and olive oil. Set aside for 30 minutes. Saute garlic and shallot over low heat for 1 minute. Add escarole and cook over low heat for 5 minutes. Remove from heat and add honey, almonds and orange juice. Grill swordfish until done and place on top of escarole.

Baked Oysters

24 oysters on the half shell
1/2 cup chopped parsley
1/2 cup panko bread crumbs
2 cloves minced garlic
1 minced jalapeno
1/4 cup fresh grated horseradish
1/4 cup extra virgin olive oil

Set oysters to side. Mix remaining ingredients. Place 1 tablespoon of mixture over each oyster.
Set oven to 475 degrees. Place oysters on baking sheet and bake for 3 minutes or until golden brown.
Serve with lemon wedges.

Mussels in Tomato Broth

1 pound mussels
3 cloves sliced garlic
1 sliced shallot
1/2 teaspoon chile flakes
1/4 cup chopped flat-leaf parsley
4 ounces white wine
6 ounces chopped peeled tomatoes
2 ounces extra virgin olive oil

Sweat garlic and shallots over medium heat. Add mussels, wine and tomatoes and cook until mussels open. Remove from heat and add parsley and olive oil. Stir in and serve.

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