Our yummy Christmas Eve dinner

We just finished one of the best meals I ever had! My sister and I picked up seabass last night from Whole Foods and it was so worth the price! Our mom prepared it perfectly-pan-frying it in coconut oil for 8 minutes on each side at medium heat then topping it with just the right amount of homemade mustard-caper sauce (recipe below). She served it with a simple Bibb lettuce salad and I prepared quinoa with pistachios and dried cherries...needless to say we are all ready for bed now! What's your favorite Christmas meal?

Mustard Caper Sauce

*in small bowl, stir together 2Tablespoons whole-grain mustard, 1tablespoon capers, 1Tablespoon fresh tarragon, 2tablespoons olive oil and 2Tablespoons water.

 

 

Simple Salad *toss Bibb lettuce, cucumber, red onion and avocado with 2Tablespoons olive oil and 2Tablespoons fresh lemon juice and salt and pepper.  

 

 

 

Quinoa with Dried Cherries and Pistachios

 

 

Ingredients

1 3/4 cups uncooked quinoa 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided 3 tablespoons finely chopped shallots 2 cups water 1/3 cup dry white wine 1/2 teaspoon salt 3 tablespoons fresh lemon juice 1/4 teaspoon freshly ground pepper 1/2 cup dried sweet cherries, chopped 1/2 cup dry-roasted pistachios, chopped 1/4 cup chopped fresh mint 1/4 cup chopped fresh parsley

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.

2. Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

RecipesJamie Wagener