I had my first two fishes at breakfast on Christmas Day with a steaming portion of Jamaican ackee and salted codfish, accented with Valentina Mexican Hot Sauce and served with Korean seaweed-and-fish-cake roll, above.
|I'm never without Valentina Salsa Picante (Black Label).|
BY VICTOR E. SASSON
The traditional Italian Feast of the Seven Fishes is usually served on Christmas Eve, but why should I limit myself?
On Christmas Day, when the meat eaters in the family prepared a big meal of goat, oxtail and rice and peas with coconut milk, I improvised a Feast of the Seven Fishes from leftovers and what I had on hand.
I ate dishes with salted codfish, fresh Atlantic cod, yellowfin tuna, pink salmon, smoked wild salmon, wild jumbo shrimp, sardines and anchovies.
My first dish was at breakfast and my last was at dinner, and for a snack I had a forkful of canned fish salad with crunchy celery (yellowfin tuna, pink salmon and sardines dressed with Dijon mustard, lime juice and ground cumin).
For lunch, I had an appetizer portion of leftover wild shrimp cooked in spicy green salsa, both from Mexico.
After lunch, I had roasted salt-free almonds dusted with cinnamon and Parmigiano Reggiano Cheese, and drank a glass of Nebbiola D'Alba, a red wine from Italy.
Eventually, I got to the salad course, adding more Parmigiano Reggiano and smoked wild salmon from Costco Wholesale to organic spring mix, and dressing them simply in extra-virgin olive oil and balsamic vinegar.
|On Tuesday, the snowy fresh cod fillets from Iceland needed nothing more than fresh lime juice before I put them in the bubbling sauce, covered the pan, turned up the heat and cooked them for about 10 minutes. The fish was firm and flaky.|