It’s Christmas Eve, and you haven’t a moment to spare. That’s why seafood for dinner makes so much sense.

In Italy, seafood dishes on Christmas Eve are a must. For Catholics, serving seafood was a way of avoiding red meat on a holy day.

There is a more practical reason to continue this tradition: Many seafood dishes are easy to prepare.

Oyster stew comes together in a matter of minutes and is best eaten as fresh as possible. Every time I make it, I’m surprised at how quick this treat is. Though oyster crackers are a popular choice for sprinkling over the stew, I prefer a rustic bread, like a crusty sourdough rye, slathered in butter. Rich and hearty don’t begin to describe its wonders.

Salmon is a healthy fish that is best served simply, such as a sauté with cucumber. Cooked cucumber may seem strange to some, but it is a true partner to the fish. Rice or pasta with garlic butter on the side finish off the meal.

Tuna is a fish that shouldn’t be overcooked, so pan-searing it about 3-4 minutes on each side will get you dinner on the table quickly. Tuna Steak au Poivre, a French term referring to the pepper used on the outer skin,  Serve this dish with a salad of mixed greens or arugula.

So, if you’re in a rush to make a candlelight service or get some last-minute packages wrapped, then try a simple seafood dish. You’ll give your family something hearty and get have more time to enjoy the holiday.

Tuna Steak au Poivre Comes Together Quickly

Serving Oyster Stew Is an Easy Tradition to Follow

Rose colored fish with a lemon wine marinade

Tuna Steak au Poivre

3 tablespoons soy sauce
2 tablespoons water
1 tablespoon fresh lime juice
1/2 teaspoon grated peeled ginger
1/2 teaspoon sugar
1 scallion green, thinly sliced
2 1/2 teaspoons black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon coriander seeds
2 pounds tuna steaks (1-inch thick)
2 tablespoons vegetable oil

Stir together soy sauce, water, lime juice, ginger, sugar, and scallion.

Coarsely crush peppercorns and coriander with a mortar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.

Serve with teriyaki or dipping sauce, if desired.

Makes 4 servings.

From Epicurious.com.

(Photo: Mohamed Aly)

Q: I have been reading a cookbook from the Victorian era called “The Modern Cook.” It’s free online at Google Books. It’s a fascinating document of an earlier time, but I’m having trouble with a few of the terms:

• What is minionette pepper?
• In a recipe for puréed sorrel, it says to pass the sorrel through a tammy. What is a tammy?

Thanks. Love the site.

–Stephen

A: The names of and spellings of both culinary ingredients and implements can change over the years, though the purposes may be the same.

Minionette pepper is now mostly often seen spelled as mignonette pepper. Recipetips.com offers the following definition: “A coarsely ground mixture of peppercorns, seasonings such as coriander and occasionally herbs. … Both white and black peppercorns are commonly mixed together to make the spice. It is most often used to enhance the flavor of roasted meat such as beef, lamb, veal, or poultry.”

A tammy is a conical shaped sieve used to make a fine strain. Though the name is not used any more, it is likely akin to the China cap, which was the subject of an earlier Ask a Foodie.

Last Saturday morning, I took a cruise up I-10 to Boerne Stage Road and dropped by the farmers market at the Leon Springs Baptist Church parking lot. On a sunny morning it was easy to park and not yet steamy hot, so I could enjoy making the rounds of vendors.

Even at a distance, the plants and flowers displayed were a welcome eyeful of color in our currently dusty landscape. There were two tents with beautiful, healthy looking herbs, Hibiscus, and an intriguing flowering plant named a Rangoon Creeper.

I met Mario Obledo as I photographed some of the produce. He is the vice president of the Hill Country Farmers Market Association, the organization that promotes this market and three other markets in the area (see below for details). I learned that the Leon Springs market is year-round, 2 1/2 years into its growth and development, still with room for new additions and new ideas.

Every day you hear about “going green,” and at The Green Brownie company they are doing green in brownies! No, this isn’t a St. Patrick’s Day gimmick; these are delicious treats made with all-organic ingredients so you can feel good about indulging. Owner Tracy Carlson told me that they even used packaging that is eco-friendly. If you are in a more playful mood, the stand also has Brownies-on-a-stick (they are cute) as well as gluten-free brownies.

But the vision that most of us hold about a farmers market includes lots of fresh vegetables and fruit. As it should be, there were three well-stocked displays of bright, fresh, produce. I saw some good looking squash that were named Sunburst and White Scalloped, very much like a pattypan squash, at Bob Mishler’s Uncertain Farms. Lots of people were buying peaches and tomatoes, cucumbers and okra, potatoes and green beans, plums, bell peppers, jam, wow!

But there were baked breads, pecans (even pecan oils at Circle H Orchards), and some super yummy granola at Cowgirl Granola. Heather Hunter, the Head Cowgirl, has been making her toasty, oaty, nutty, tasty, amazing granola for about 8 years. She is out at Leon Springs every week, as well as the other three markets in the association. You can also contact her at cowgirlenterprises@gmail.com.

There is usually a grass-fed beef dealer, but he was out-of-town that morning. He’s expected back soon; meanwhile, there are other vendors with free-range eggs and various goodies to keep you busy until then.

I have been to a few farmers markets in our area and in other states — and even other countries. Leon Springs is not the biggest, but it has a good variety, easy to get service, and just a friendly, can-do, attitude. Go see for yourself and try something new!

Close

Saturdays, 8:30 a.m. – 1 p.m.
Leon Springs Baptist Church
24133 Boerne Stage Road (behind the H-E-B)

The other markets affiliated are:

• Boerne, Kendall County Fairgrounds, 1307 River Road, Boerne TX  Wednesdays 2-6 p.m., now through Nov. 18
• Bulverde-Spring Branch, The Branches Church, 4594 Highway 281 North, Bulverde, TX  Saturdays, 2:30-5:30 p.m., year-round.
• Helotes-Grey Forest, Helotes Hills United Methodist Church, 13222 Bandera Road, Helotes, TX  2nd & 4th Fridays, 3-6 p.m., now through Nov. 13