Christmas is a time for traditions, but I love to shake things up with a seafood twist. This recipe started as a way to use up some leftover fish, but it turned into a holiday favorite. It’s quick, straightforward, and full of bold, fresh flavors. Plus, there’s something about seafood that feels like a special treat, right in the middle of winter.
Why I Keep Coming Back to This Recipe
Because it’s so adaptable, I can swap in whatever seafood I have. The flavors are straightforward but layered, making every bite satisfying. It reminds me of cozy holiday dinners but with a fresh, lively twist. Plus, it’s a relief to cook something elegant without fussing over complicated sauces.
Breaking Down the Key Seafood & Flavors
- Firm white fish (cod, haddock):: Meaty, flaky, and perfect for quick searing.
- Shellfish (shrimp, scallops):: Sweet, tender, with a slight briny punch.
- Garlic:: Aromatic, pungent, essential for depth.
- Chili flakes:: Adds a smoky heat that balances richness.
- Lemon:: Juicy and brightens the entire dish.
- Fresh herbs (parsley, dill):: Herbaceous, fresh, and aromatic.
- White wine:: Lifts flavors and adds a subtle acidity.
Tools & Equipment for Seafood Perfection
- Large Skillet: For searing and cooking the seafood evenly.
- Tongs: To handle delicate pieces without breaking them.
- Sharp Knife: For precise cuts and prepping.
- Ladle or Spoon: For deglazing and spooning sauce.
- Lemon Squeezer: To extract maximum juice fresh.
Step-by-step Guide to Perfectly Cooked Seafood
Step 1: Choose a sturdy, wide-bottomed skillet for even heat distribution.
Step 2: Pat your seafood dry with paper towels to ensure crispiness.
Step 3: Sear each piece over medium-high heat (around 200°C/390°F) until golden, about 2-3 minutes per side.
Step 4: Add garlic and chili flakes, cook until fragrant, about 30 seconds.
Step 5: Deglaze with white wine, scraping up bits, and let it reduce by half.
Step 6: Finish with a squeeze of lemon and a handful of fresh herbs.
Step 7: Rest the seafood for 2 minutes before serving to keep it juicy.
Step 8: Plate with extra lemon wedges and a drizzle of olive oil.
Festive Seafood Skillet
Ingredients
Equipment
Method
- Start by heating a large skillet over medium-high heat and add olive oil, allowing it to shimmer and become fragrant.
- Place the fish fillets in the skillet, searing each side for about 2-3 minutes until they develop a golden crust and are just cooked through. Carefully flip with tongs to avoid breaking the fish.
- Add the minced garlic and chili flakes to the skillet, cooking for about 30 seconds until fragrant and slightly toasted, filling the air with aroma.
- Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let it simmer and reduce by half, about 2-3 minutes.
- Squeeze fresh lemon juice over the seafood and stir gently to combine, allowing the flavors to meld and the seafood to absorb the bright citrus.
- Add the shrimp or scallops to the skillet, cooking for another 2-3 minutes until they turn opaque and tender.
- Sprinkle chopped fresh herbs over the seafood, giving it a final gentle stir to distribute the herbs evenly.
- Remove from heat and let the seafood rest for a minute to lock in moisture and flavor.
- Serve the seafood hot, garnished with extra herbs and lemon wedges for an added burst of freshness.
Cooking Checkpoints & Tips
- Seafood should be opaque and flaky, not rubbery.
- Golde n-brown crust signals proper searing.
- Lemon juice should add a bright, tangy finish—not overpower.
- Ensure wine has reduced enough to concentrate flavors.
Common Mistakes & How to Fix Them
- Not enough oil for searing.? Add more oil if the seafood sticks.
- Over-torched or burnt bits.? Reduce heat if seafood browns too fast.
- Serving immediately, risking dryness.? Let seafood rest 2 minutes before serving.
- Using dried herbs that overpower.? Use fresh herbs for vibrant flavor.
This seafood dish is a real celebration of simplicity and freshness. It’s about balancing the briny, smoky notes with bright lemon and herbs, making it a perfect centerpiece for any holiday table. Don’t shy away from playing with different fish or shellfish—each variation brings its own character. Just remember, good seafood doesn’t need much fuss, just care and a hot pan.
I’m Mayank, the creator, cook, and writer behind this blog. FeastChase is not just a collection of recipes — it’s a journey through tastes, memories, and moments that bring people together at the table.