What's your favorite way to prepare fish when entertaining?
I sometimes shy away from cooking fish for guests because you typically need to cook it last-minute, and because if you get sidetracked, you can easily overcook it. With that in mind, what's your favorite method for cooking fish when entertaining -- saute, roast (high heat, low heat?), poached in olive oil? Since one cooking method doesn't fit all fish, I'll include my favorites: arctic char, halibut, and wild salmon.
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1 salmon fillet, with or without the skin
olive oil
salt and pepper
Preheat the oven to 200°. Put a pan of water on the lowest rack of the oven. This will make for a moist environment for the fish. Place the other rack above the one with the pan.
Lightly coat the salmon fillet (top and bottom) with olive oil. Place on a baking sheet. Salt and pepper to your taste.
Bake for about an hour. The exact timing is not important.
Let the fish rest for at least 10 minutes or up to several hours before serving.
I like to sear portions off to get a crust, on one side, then put them in the oven to finish. Everything must be ready to go ahead for when the fish is ready and you have to check it frequently.
Here is my secret weapon. A tower of seared salmon on a bed of basmati or jasmine rice with a fine shredded asian slaw on top, dotted with Thai Red Curry Sauce. This is from Terra in Norther CA and is a pretty famous recipe, I often use sesame seeds instead of peanuts. You can time everything pretty well on this, make the curry ahead, and I get a restaurant quality tasting and looking dish.
http://www.terrarestaurant.com/pdf/salmon_thai_curry.pdf
It's inspired by Jamie Oliver, and you can easily double the recipe, and use various types of fish. It's easy and pretty forgiving. The fish remains tender and moist.
1/2 C. fresh lime juice (3-4 limes)
1 clove garlic, minced
1/2 t. red pepper flakes
6T olive oil
1 lb. cod in 1/2 - 3/4 in. dice
2T minced cilantro
1 small red bell pepper
1 small green bell pepper
soft-leafed lettuce for lining the bowl
salt and pepper
Combine lime juice, garlic, pepper flakes in bowl; add oil in a stream, whisking. Stir in cod, bell peppers. Refrigerate overnight. Add cilantro and serve. (Note: I now steam the cod in the microwave or bake it in Pyrex or wrapped in foil--your choice).
6 servings
2 wild salmon fillets, about 1 pound each, skin removed
Dijon mustard
1 cup “Fantastic Falafel” mix
¼ teaspoon freshly ground black pepper
½ teaspoon freshly ground cumin
extra virgin olive oil (to film the pan)
2 additional tablespoons extra virgin olive oil
1 medium sized onion, chopped
2 bags (10 ounces each) fresh spinach, stemmed, well washed and dried
3 cloves garlic, finely chopped
1 teaspoon grated fresh ginger
4 tablespoons balsamic vinegar
1. Cut each salmon fillet into 3 equal servings. Put a thin coat of mustard on top of each piece.
2..In a small flat bowl or plate, blend falafel mix with pepper and cumin. Place both the fish and falafel plates near your cooking surface.
3. Film a large non-stick skillet with the olive oil over medium-high heat. Dip the mustard side of each piece of salmon in the falafel mixture. Shake off excess and place in the hot oil, crumb-side down. Cook until almost done (and well browned) before turning the pieces over (about 4 minutes). Cook about 4 more minutes. Remove to a warm platter and keep warm.
4. Add about 2 tablespoons olive oil to the skillet and sauté the onion until soft (about 4 minutes). Add the garlic and ginger and sauté briefly. Add the well-dried spinach to the pan and cook until wilted. When the spinach is almost dry, add the balsamic vinegar and toss gently to coat the spinach.
or I might bake a whole fish with vegetables, Greek style.
Recently served them at dinner for 14 - big hit.
Another idea is this beautiful salmon and leek pie which I've made a number of times and can be prepped for the oven at least an hour before baking
http://www.epicurious.com/recipes/food/views/Salmon-and-Leek-Pie-100934