4 fish recipes for Christmas

Christmas is a time of year when tables are covered with delicious and varied feasts. If you're looking to dazzle your guests with something different this year, why not opt ​​for fish dishes? Not only do they offer a light and healthy alternative to traditional dishes, but they also bring a touch of sophistication to your Christmas meal. Here are some festive fish recipes.

Avocado salad with shrimp

Ingredients

• 2 avocados, pitted
• 2 tablespoons of extra virgin olive oil
• 1/2 lb raw shrimp, deveined
• 1 cup cherry tomatoes, cut in half
• 1/2 cup corn
• 1/4 cup Greek yogurt
• The juice of a lemon
• Salt
• Freshly ground black pepper
• Dill, to decorate

Instructions

1. Cut the avocados and set aside.
2. In a skillet, heat the olive oil over medium-high heat. Add shrimp and cook until cooked through, 5 to 7 minutes. Let cool
3. In a large bowl, combine shrimp, tomatoes, corn, Greek yogurt and lemon juice. Season with salt and pepper. Divide the salad among 4 avocado halves. Garnish with dill.

Rainbow trout with butter and almonds

Ingredients

• 2 rainbow trout fillets with skin
• ⅓ cup sliced ​​almonds
• ½ cup flour
• ½ teaspoon of salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 2 tablespoons of avocado oil
• 4 tablespoons unsalted butter
• 1 lemon, zested and squeezed (about 2 tablespoons of lemon juice)
• 2 tablespoons chopped parsley

Instructions

1. In a skillet over medium-high heat, toast the sliced ​​almonds until lightly browned. To book.
2. Mix flour and seasonings. Dip fillets in flour, coating both sides. Shake off the excess.
3. Place the rainbow trout fillets skin side down and fry for 2 to 3 minutes in a pan with oil. Flip the fish and fry for 3 minutes. The fish is done when it is flaky.
4. Place the rainbow trout on a warm serving dish and cover loosely with aluminum foil.
5. Wipe the hot pan carefully with a paper towel. Pour the remaining oil into the pan. Add the cold butter and melt it over medium heat. Stir in the lemon juice and zest, parsley and toasted almonds.
6. To serve, pour the sauce over the rainbow trout fillets.

Salmon with cranberries and tangerines

Ingredients

• 4 salmon fillets
• 1 orange
• 4 tablespoons cranberry sauce
• 2 teaspoons of sweet paprika
• Hot paprika
• 2 tablespoons of honey
• 2 tablespoons of olive oil
• Juice of an orange

Instructions

1. Season the salmon fillets with salt and pepper.
2. Mix the orange juice, honey and olive oil, then drizzle over the fillets. Cover and rub the salmon in the marinade and let sit for 30 minutes.
3. Heat the oven to 210°C. Place the orange slices and cranberry sauce on the salmon fillets. Bake for 20 minutes.
4. This dish is served with white rice and fresh dill.

Cod with pea cream

Ingredients

Instructions

1. Sprinkle the cod evenly with mustard seeds and marinate in the refrigerator for 2 hours.
2. Meanwhile, heat the butter in a frying pan over medium heat. Add shallots and cook until soft, about 5 minutes.
3. Add 2 3/4 cups peas, 1 cup water, salt and pepper to the pan. Cover partially with a lid and cook until the sauce is reduced, about 10 minutes. Set the sauce aside and keep warm.
4. Puree 3⁄4 cup peas with milk, salt and pepper in a food processor. Transfer the puree to a saucepan and keep warm over low heat.
5. Heat oil in a skillet over medium-high heat. Add the cod and cook, turning once, until browned, about 4 minutes. Season with salt.
6. Divide the pea puree among 6 serving plates, place the cod on top. Drizzle with sauce and garnish with dill.