Springtime Fish Entertaining Menu

Tapenade recipe

Red Snapper with Carrot and Fennel

Red Snapper with Carrot and Fennel recipe

Rice and Barley Pilaf

Wilted Spinach Salad recipe

Rice and Barley Pilaf recipe

Ratatouille recipe

Blueberry-Sour Cream Dessert

Blueberry-Sour Cream Dessert recipe

This timeline shows you how far in advance food preparation for the menu can take place. Following these tips allows maximum time with your guests and minimum fuss.

• Prepare ratatouille. Cool, cover, and refrigerate.

• Slice and chop all vegetables for fish; store together in a zip-top bag and refrigerate.
• Prepare Tapenade.
• Prepare dressing for Wilted Spinach Salad. Follow step 2 for dressing. Cool, transfer to a jar, and refrigerate.

• Wash and dry spinach for salad if necessary. Cover and refrigerate.
• Prepare Wild Rice and Barley Pilaf. Cool, cover, and refrigerate.
• Prepare Blueberry-Sour Cream Dessert. Refrigerate.

• Toast bread slices for tapenade.

• Bring tapenade to room temperature.
• Bring ratatouille to room temperature.

• Saute vegetables for fish; set up entree for baking.
• Heat ratatouille if serving hot; stir in extra basil.
• Bring blueberry desert to room temperature.

• Transfer Wilted Spinach Salad dressing to skillet, heat, and toss with spinach.
• Reheat pilaf in microwave at 50 percent power, stirring occasionally. Top with almonds when hot.

• Place fish in 450-degree oven to cook.