The feast of the seven fishes is a traditional Italian-American meal that's enjoyed on Christmas Eve and features seven different fish courses. Since cooking seven fish dishes for one meal is a lot of work, I recommend making a dinner that's inspired by the custom, but with half the amount of fish. With its white fish, shrimp, and Dungeness crab, this oven-baked cioppino recipe is perfect.
Unlike most seafood stews, which are thrown together just before serving, this version requires the fish to sit in the sauce overnight. Because the raw shrimp and whitefish are bathed in the rich tomato sauce, the resulting dish is wildly flavorful and the seafood is succulent and plump. It's wonderful for holiday entertaining because the night of a dinner party, the only thing you have to do is toss it in the oven. Seriously, this cioppino is a must make, so learn the technique.
Now that the temps are dropping, having the oven heat up the kitchen is a welcomed side effect of preparing dinner. Who doesn't like a cozy, aromatic kitchen during the holidays? Well, you're in luck! This Asian-inspired seafood dish is not only healthy — complete with two of my favorite types of veggies: asparagus and mushrooms — it's also a cinch to make. Just pop the white, flaky cod and accouterments in the broiler and in 20 minutes, start to finish, you've got a melt-in-your-mouth glazed cod dinner and a warm kitchen: done and done! 
Even though I'm not a vegetarian, when the inevitable question of what to make for dinner comes up, I gravitate toward tofu. I love Asian cuisine, so I have tofu-friendly soy sauce, sesame oil, and red chili paste stocked in my fridge and a rice cooker at arm's length. Plus, compared to beef, pork, or chicken, it's the easiest and quickest protein to prepare. While some people find tofu lacking when up against meatier "meats," I consider it an equal to more traditional options. When you're running to the store, what protein do you stock up on?
Although many people hear the words "fish tacos" and immediately think of the Baja-style fried variation, I prefer fresh fish tacos. Normally I use a firm, flaky white fish, but when I found this recipe that employed salmon, I knew I had to make it. Since the salmon cooks quickly in a saute pan, it's easy enough to serve on a weeknight. Don't skip the toppings, the cabbage adds a wonderful crunch and the apple-cucumber slaw is juicy and cooling. They're both a nice counter balance to the spicy chipotle-rubbed salmon. There's nothing more to say, but this dish is a winner, so make it! 
When there's not a lot of time to prepare a healthy, home-cooked meal, fish is my go-to dinner dish. Why? Because on top of being high in protein and low in saturated fat, its fillets also cook quickly and evenly. 