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Fish Dishes for Company?

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  • Ellen Feb 22, 2005 11:16 AM

Hi. I'm having a dinner party for 6 this weekend and want to serve some sort of fish dish. In the past I've done a crusted cod with herbs, miso cod, as well as countless salmon dishes

Can anyone suggest some other good options for fish for a group? I guess preferably baked or broiled, as pan-cooking that many filets could be a bit nerve-wracking.

Thanks.

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  1. How about a big pot of Cippino or Bouillabaisse? A super green salad with a vinagrette dressing and some crusty bread and then someting luxe and dcadent like a chocolate pate with a drizzle of raspberry coulis and some creme fraiche? The fish stews have a litte something for every one. If not that then maybe a gumbo there are limitless combinations you can do there incorporating fish and whatever else inspires you.

    1. Roasted whole fish?

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        A Fish Called Wanda

        If you want to go for a rustic Mediterranean theme, Swordfish Provencal is a great crowd pleaser. The best part is that you can do the sauce and marinade the fish ahead of time. All you have to do when your guests come is warm up the sauce, broil the fish, and combine them.

        Here is the recipe:
        http://www.foodadventures.org/recipes...

        If you are looking for something more elegant, try Crab and Spinach Stuffed Sole.

        http://www.foodadventures.org/recipes...

        1. Fish filets baked in parchment? White fish like halibut or sole work best in my opinion. I don't have a recipe, I usually just add thin slices of onion or shallots, slices of lemons, salt and pepper. Wrap up tight in sheets of parchment so that they expand into big ballons; makes for a dramamtic presentation. Very easy.

          1. If your guests don't mind a whole fish staring back at them or sifting through some bone, then consider Asian-style whole fish that is steam-baked in the oven. I like to use bass or snapper for this, and you might need a couple of fish for your group. If you live near a 99 Ranch or Asian fish market, then check there.

            No exact measurements, but basically I salt and pepper the fish inside and out and then stuff the cavity w/ sliced ginger, rough-chopped garlic, halved scallion, few lemon slices. Feel free to be liberal w/ fresh ingredients since imparted flavor will be subtle. I also make a few diagonal cuts through the presentation side of the skin and rub in some ginger and garlic. Drizzle inside and out w/ soy sauce (adjust salt then) and sesame oil. Can also pour on some shao xing cooking wine or dry sherry.

            Place fish on oiled baking sheet or pan w/ rim, cover w/ foil, bake in oven at 350F til done. Start checking around 30 min. Fish should be translucent, soft to touch, and flaky when done. Pour pan juices over fish to serve. I like simple white rice and stir-fried baby bok choy with this.

            If this would not be appropriate for your gathering, then I like to bake a side of salmon that has been seasoned w/ S&P, little olive oil and dressed w/ lots of fresh dill covered w/ lemon slices. Bake uncovered in 350F oven til done, usually about 30 min. I like to serve w/ fennel or zucchini gratin and herb-buttered egg noodles.

            1. Fish or seafood biriyani is delicious and you can put it together ahead and serve with many sambals and chutneys.

              1. A recipe for Salmon in Fillo is on the Athens Food website. It is relatively easy to make once you are used to working with fillo and presents well and is delicious.

                Link: http://www.athensfoods.com/recipes/re...

                1. The Pacific Northwest the Beautiful cookbook has an excellent recipe for a whole salmon fillet - skinned and butterflied stuffed with a dungeness crab vegetable mixture on served on an Asian sauce - I can email you the recipe if you are interested.

                  You can make it all a day ahead.

                  1 Reply
                  1. re: AimeeP

                    Can you post it?

                  2. I posted a recipe for Roasted Salmon with Rosemary & Lemon on 2/21 under "Hostess with the Leastest".