Despite being of an Italian family, with more cousins than I would recognize in a shopping mall during the holidays, Christmas Eve has over the last several years become a quieter evening with a fish dinner with my parents and last remaining grandparent (Grandma Jane) followed by midnight mass. Being a small affair for only the four of us, I don't the traditional seven fishes but rather one fish and pasta. True to my style though, everything, even the small dinners is a production during the holidays.
I sat the table using red chargers with dishes acquired from JCPenney's
many years ago. The set was called Midnight Santa and some pieces can
still be found on
Ebay.
Without having toys inside I made an adult version of the traditional English Christmas crackers. I made them by saving empty toilet paper rolls and wrapping with a sturdy wrapping paper and curling ribbon on the ends. They are stuffed with Italian Torrones candies.
The side buffet was covered with a leopard fabric garland (bought in previous years), plaid deer (last year from JoAnn's), and an assortment of Christmas cookies before the main dishes were prepared.
This year I took the easy way out making the main fish dish from an easy recipe I found online several years back. Despite being easy it is still very delicious. Recipe below.... see couldn't be easier!
Baked Tilapia ( I substituted Haddock this year)
4 filet of fish
6-8 Ritz crackers (due to Haddock being larger I doubled the Ritz but nothing else)
1/2 teaspoon seasoned salt
1/4 teaspoon of chili powder
1/4 teaspoon Adobo (this is an Hispanic spice found in the ethnic aisles)
2 tablespoons unsalted butter
From frozen line the fish filet on a sprayed baking sheet. In a small bowl combine crushed Ritz, seasoned salt, chili powder and Adobo.
Cut butter to 4 pats, one for each filet, and place them on frozen fish. Sprinkle the seasoned crumbs equally over each filet.
Bake at 450 for 15-20 minutes.
