Pre-Cook Fish?

Question

I'm cooking some food for a friend's parents' anniversary. Out of the two dishes they asked me to make, they asked me to make fish. I'm trying to honor their request, but is there anyway I can pre-cook the fish the night before or much earlier the day of? Maybe sear it slightly so I can leave it a heater or something? I know this will be a problem as fish tends to become overdone. There's no way I can cook it directly before the meal, as I'm supposed to be helping with several other things. In addition this is for about 40-50 people, so how can I cope with cooking this large amount in their average-size kitchen? I read I could rent heaters? Much help is appreciated, as this is happening this Friday.

*** They requested fish and I cannot change their minds ***

Answer 1

As Dave had mentioned pre-cooking isn't really a good idea for fish but yes there is a "work-around". If you do make a fish dish use a non-breakable sauce (no eggs) to cook with, that retains moisture and will hold up to the length of time between prep, cooking and service. Remember to keep anything that you're serving to that amount of people at a minimum of 140 degrees while in the holding stage. Think Cod, Halibut, Haddock and Salmon, all firm and versitile

Answer 2

My first inclination is to say, "No, don't precook the fish".
What are you making (Do you have a dish in mind)? There may be a work-around.

The only thing that comes to mind right now is to poach the fish until cooked. Poach without boiling say 180F or lower using a strong flavorful stock or court bouillon.

That way the fish will be cooked and not dried out.
When cooked you can swerve cold or heated.

Recipe from Food Network:
Court Bouillon for Poaching Fish c.1997, M.S. Milliken & S. Feniger

1 onion, peeled and chopped
1 carrot, peeled and sliced 1/2-inch thick
1 stalk of celery, peeled and sliced 1/2-inch thick
1 head of garlic, halved horizontally
3 sprigs parsley
3 sprigs thyme
1 bay leaf
10 peppercorns
2 teaspoons fennel seed
1 teaspoon coriander seed
1/2 cup white vinegar or 1 1/2 cups dry white wine
2 tablespoons coarse salt
2 quarts water

Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 2030 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.

POACHED FISH
4 6ounce firm fleshed fish fillets, such as salmon, bass, or snapper, skin removed
1 teaspoon oil or butter
23 cups court bouillon, strained

Run fingers over fish fillets to feel for tiny bones; if there are any, remove with needlenose pliers or tweezers. Lightly oil or butter the bottom of a deep skillet big enough to fit fish fillets in a single layer and place fish thus in skillet. Bring court bouillon to a simmer. Gently pour court bouillon over the fish, covering completely. Turn heat on very low so that liquid steams but does not quite simmer for 2 minutes. Turn off heat and let fish sit in liquid an additional 5 minutes per inch of thickness. Start checking fish for doneness: a thin knife inserted in thickest part of fillet should meet with just slight resistance. Fish should still be slightly translucent in center. Remove fish from skillet with slotted spatula, blot the bottom lightly with a paper towel, and serve.
Yield: 4 servings

Answer 3

Fish in jars is usually cooked. It would SAY on the jar. Gefilte fish, which is what your last line says, is, by definition, cooked. It doesn't LOOK like raw fish, nor does it TASTE like raw fish, just FYI. And it's eaten on all occasions. Basically, Gefilte fish is a fish version of meat loaf. When you have meat loaf, how do you know it has been cooked? Because it's whole! It's not RAW fish...or RAW meat...if it were, it wouldn't hold together.

Answer 4

fish is better off NOT pre-cooked! it tend to get dry or rubbery if it is done that way. the only thing I would suggest is, preparing the fish the day before (seasoning, etc.), but NOT cooking it until you get to her home. I'd put the fish in aluminum pans, then wrap them up with foil so that it can go right into the oven from the fridge. then I'd use the sterno warmers to keep it hot once it's finished cooking. that's the only way I see doing it.

Answer 5

I would take the safe out and go with shell fish such as shrimp, that you can keep pre-cooked and even serve it cold.