This is a few years late, but I just saw this question in my own search. I have a suggestion for the cook-ahead fish which I'm surprised didn't pop up here. It's an approach I've used dozens of time for both guest and family dinners: a fish stew or fish soup or bouillabaise. While the fish itself is cooked at the last minute, for maybe 6-18 minutes, the real star of the dish can be cooked in advance -- even a day or two. You make the sauce/soup/cooking medium ahead. usually aromatics and spices and other vegetables sauteed, then cooked with tomatoes/wine/stock. When you're ready for dinner, reheat this base. It can have potatoes too. When the base is hot, add the fish (one type; varieties; even shellfish) and cook for the few minutes it needs. Works every time. Search for fish stews or fish soups.
If you are asking this because you want to do all the prep and cooking ahead of time, I can recommend a really great recipe that is quite impressive that you can prepare ahead, refrigerate until guests are arriving, pop into the oven while sipping and having appetizers, and slide onto nicely warmed plates when the time is right.
Eric Akis is a Vancouver Island chef, cookbook author, and cooking teacher and has a column in the Times Colonist, the Victoria, British Columbia newspaper. He's a terrific teacher and I was lucky enough to be in a class where he gave this recipe. It calls for Halibut but I so prefer it with Sockeye or Coho salmon, the colour alone is worth it. Absolutely beautiful contrast with the spinach and lemon sauce. The lemon sauce can be made ahead and carefully reheated, it is fabulous, each taste will have you thinking, I cannot believe how downright delicious this is! The salmon and spinach are wrapped in filo pastry and, during our class, Eric said you could do this the morning of the dinner party and bake when needed. I have taken it further and even frozen it after wrapping. Yum.
Eric also had a really, really, great tip during the class regarding the filo pastry. He said to separate the leftover sheets into packages of 5 or 6 sheets and wrap them in plastic wrap. Then put all back into the box and refreeze. Next time you can just remove the amount you need.
Sure, but it works better on smaller, thinner cuts or pieces. It's not recommended for something larger like a whole trout.
This is also one of the excellent uses of a microwave oven.
The availability of precooked fish is very prevalent in supermarkets in Asian countries. Even here in Asian markets here in the USA, one can find a selection of precooked fish. One example is unagi (grilled eel) which is typically a "Made in China" product in the freezer aisle; defrost then microwave.
In Asia, a lot of leftover cooked fish ends up in fried rice, soups, lunchboxes, etc. For something like fried rice or soup, you'd simply add the cooked fish at the end, so it warms through but doesn't overcook.
Fish is a more delicate ingredient that needs some practice and experience in handling, but clearly, it can be reheated with overcooking.
Reheating fish almost always overcooks it. [That is presuming you didn't overcook it the first time.] Fish cooks so quickly I wouldn't attempt cooking it ahead.
Autumn, maybe I should have started by identifying myself. I've been teaching folks how to choose, handle, store and cook fish for more than 30 years. I realize it's one of the most intimidating subjects for home cooks, and I wasn't meaning to be flip.
Here's a thread from a previous hotline question that may help:
https://food52.com/hotline/14675-fish-to-reheat-or-not-to-reheat
Personally I feel that since fish cooks so quickly I wouldn't cook and reheat unless they're leftovers. And I must admit, I love cold or room temperature fish.
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Eric Akis is a Vancouver Island chef, cookbook author, and cooking teacher and has a column in the Times Colonist, the Victoria, British Columbia newspaper. He's a terrific teacher and I was lucky enough to be in a class where he gave this recipe. It calls for Halibut but I so prefer it with Sockeye or Coho salmon, the colour alone is worth it. Absolutely beautiful contrast with the spinach and lemon sauce. The lemon sauce can be made ahead and carefully reheated, it is fabulous, each taste will have you thinking, I cannot believe how downright delicious this is! The salmon and spinach are wrapped in filo pastry and, during our class, Eric said you could do this the morning of the dinner party and bake when needed. I have taken it further and even frozen it after wrapping. Yum.
Eric also had a really, really, great tip during the class regarding the filo pastry. He said to separate the leftover sheets into packages of 5 or 6 sheets and wrap them in plastic wrap. Then put all back into the box and refreeze. Next time you can just remove the amount you need.
http://www.everyonecancook.com/recipes/halibut-and-spinach-wrapped-in-filo
This is also one of the excellent uses of a microwave oven.
The availability of precooked fish is very prevalent in supermarkets in Asian countries. Even here in Asian markets here in the USA, one can find a selection of precooked fish. One example is unagi (grilled eel) which is typically a "Made in China" product in the freezer aisle; defrost then microwave.
In Asia, a lot of leftover cooked fish ends up in fried rice, soups, lunchboxes, etc. For something like fried rice or soup, you'd simply add the cooked fish at the end, so it warms through but doesn't overcook.
Fish is a more delicate ingredient that needs some practice and experience in handling, but clearly, it can be reheated with overcooking.
https://food52.com/hotline/14675-fish-to-reheat-or-not-to-reheat
Personally I feel that since fish cooks so quickly I wouldn't cook and reheat unless they're leftovers. And I must admit, I love cold or room temperature fish.