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 ~ December 2007 ~ It wasn't until just a few years ago that I learned it is an Italian tradition to eat fish on Christmas Eve. I have long struggled with the perfect dish for the day before a holiday, since you don't want something too heavy in anticipation of a hearty meal the next day. On the other hand, you want something somewhat special, and if possible something that could start a tradition. The idea of eating fish seemed to fit the bill. I created this fish recipe when trying to decide how to use up some leftover frozen fish filets (I had purchase them for a seafood gumbo and ended up not using it all). As this cooks down, the juice from the fish and vegetables combine with the marinade to create a wonderful "gravy." Even my husband and daughter who normally hate non-canned vegetables love this dish and eat every bite. Ingredients: 2 lbs of "whitefish" filets* 1 pkg of frozen italian blend vegetables 2 cans of new potatoes, sliced 1/4 cup of oil 1/4 cup of melted butter or margarine** 1 cup of white wine*** 2 tbsp of garlic powder 2 tsp of salt 1 tsp of black pepper Directions: Arrange fish filets on bottom of casserole dish. Pour sliced potatoes and vegetables over the top. On stovetop (or in microwave), melt butter. Add oil and seasonings. Mix well. Add wine to butter mixture . Pour over fish, veggies and potatoes. Cook at 400 degrees for 20-30 minutes, or until fish is cooked through and flakes easily with a fork. Serve with warm italian bread and butter. * You can use any type of whitefish for this dish (i.e. snapper). I often use frozen filets which I purchase in bags from my grocer's freezer section. If you use these, adjust the cooking time 5-10 minutes. ** I have to admit, depending on how decadent I want the dish, I will sometimes use more butter. *** I usually like to have a full 2 cups of "liquid" for this dish, so I adjust the oil/butter/wine content accordingly.You may want to start with the measurements in the recipe as-is, and then adjust upward if you feel it needs more liquid. |