Make the Best Buffet Pescatarian

Published on 10 July 2024 at 20:08

Appetizers

  1. Prawn Cocktail: Chilled prawns served with a tangy cocktail sauce.
  2. Smoked Salmon Platter: With capers, red onions, cream cheese, and bagel slices.
  3. Crab Cakes: Served with a zesty remoulade sauce.
  4. Tuna Tartare: Fresh tuna with avocado, sesame seeds, and a soy-ginger dressing.
  5. Stuffed Mushrooms: Filled with a mixture of crab meat, breadcrumbs, and herbs.

Salads

  1. Seafood Salad: Mixed greens with a variety of seafood like calamari, prawns, and scallops, dressed with a light vinaigrette.
  2. Greek Salad: Cucumbers, tomatoes, olives, and feta cheese, with a lemon-oregano dressing.
  3. Quinoa Salad: With black beans, corn, bell peppers, and a lime-cilantro dressing.
  4. Caprese Salad: Fresh tomatoes, mozzarella, and basil, drizzled with balsamic glaze.

Main Courses

  1. Grilled Salmon: With a dill and lemon sauce.
  2. Paella: A Spanish dish with saffron, rice, mussels, clams, prawns, and squid.
  3. Miso-Glazed Cod: Tender cod fillets with a savoury miso glaze.
  4. Seafood Pasta: Linguine with a garlic and white wine sauce, tossed with prawns and scallops.
  5. Fish Tacos: Grilled haddock - with butter with cabbage slaw, avocado, and a spicy mayo.

Sides

  1. Roasted Vegetables: A mix of seasonal vegetables like ,courgettes.peppers, and carrots.
  2. Garlic Mashed Potatoes: Creamy mashed potatoes with roasted garlic.
  3. Grilled Asparagus: Drizzled with olive oil and sprinkled with sea salt.
  4. Rice Pilaf: Fluffy rice cooked with herbs and vegetables.
  5. Baked Sweet Potatoes: Halved and topped with a cinnamon-honey drizzle.

Desserts

  1. Fruit Tart: A colourful tart filled with pastry cream and topped with fresh berries.
  2. Lemon Sorbet: A refreshing and light palate cleanser.
  3. Cheesecake: Served plain or with a berry compote.
  4. Chocolate Mousse: Rich and creamy, served in small cups.

Drinks

  1. White Wine: Sauvignon Blanc or Chardonnay to complement the seafood.
  2. Sparkling Water: With slices of lemon, lime, or cucumber.
  3. Iced Tea: Unsweetened or lightly sweetened, with a hint of mint.

Tips for Presentation

  • Display seafood on ice: Keep raw items like shrimp cocktail and oysters chilled.
  • Use decorative platters: For a visually appealing setup.
  • Label each dish: To help guests identify what they're eating.
  • Provide appropriate utensils: Such as seafood forks, crackers for crab legs, and small serving tongs.