For ourselves, we'd always have a seafood BBQ breakfast. Scallops in shell, green prawns, 'best of the day' fish fillets, all grilled, with simple sliced tomato & cucumber. Champers & OJ, chilled, went down a treat!
If the meal is for Lunch or Dinner, have you thought of a Salmon Kedgeree?
Tinned red salmon, deboned, cooked rice, or mashed potato, corn kernels, champignons pieces & stems, grated carrot, small pieces of celery, chopped parsley, fish stock,enough for moisture, sprinkling of lemon pepper seasoning, & Tabasco Sauce, if liked. Any other ingredients you fancy, could be added.
Mix all ingredients together, slice thickly enough tomatoes to top. Lid, or alfoil on top, pop in moderate oven 40-60 minutes. Once cooked, sprinkle your preferred type of cheese, & pop under griller, til cheese browned.
This us very filling, & most enjoyable, as it's different.
There's no need to serve anything with this dish, as all is in it! But if wanted, maybe cooled, sliced cucumber would be good.
It's a dish that you can 'do what YOU want with it'.
The most important item to have is the liquid fish stock, or vegetable stock, or a mixture of both, so that dish is quite moist, 'cos if it's too dry once cooked, not very nice to eat.
Weather would depend to cook this on the day. Not good in 35-40 degree heat!
Enjoy whatever you have!
Wow. I have no idea so I can't wait to see the answers here. Ooooh . . as I write, I am remembering a dim and distant memory that, in England, Turbot was served at Christmas. How odd for it to pop out after all these years.
We normally just do a BBQ here and put the fish on there. However - someone will normally purchase a heap of cooked prawns or moreton bay bugs that are just placed on the table with a bit of lemon and seafood sauce. Our philosophy is: the simpler the better!
Christmas in Australia is synonymous with some sort of seafood appearing on the dinner table. Our family is no exception. Although we do the traditional hot meal we will always have antipasto platters which includes a cold seafood platter. This will comprise of prawns, smoked salmon, Balmain bugs, lobster and oysters. Mum will also do Muscles au Gratin (it was actually one of the first recipes I posted). The muscles can be eaten hot, warm or even cold. Christmas Eve is always a fish meal usually a very simple BBQ salmon.
A side of salmon would go down well. I've seen already prepared salmon available in Woolworths and Aldi freezer cabinets. You can also make a tasty dressing to go with it served either straight from the oven, or cold. Or if you prefer, smoked salmon rolled and served with capers and drizzled with your choice of dessings.