A good caterer knows that presentation makes a big difference. At every event we attend, there’s usually a clever idea to bring home.
Today, the tip is to repurpose the rocks glass. Elegant Affairs Caterers, which works in The Hamptons and metropolitan New York City, uses it instead of a conventional plate to layer a fish course and bean salad. The glasses are presented on trays or on a buffet table for guests to enjoy as they circulate.
For sit-down eating, use a service plate under the glass.
What’s wrong with a conventional plate of fish and bean salad? Nothing, except the rocks glass glass is more visually arresting. Use it for a smaller fish course before the main.
Instead of using a conventional plate, layer a bean salad topped with grilled fish. The grilled fish will flake easily without requiring a knife. We adapted the concept with leftover tuna skewers, balancing the skewer on top of the glass. For a vegetarian recipe, substitute diced tofu.
And have fun with it.
Instead of a plate, layer grilled fish and bean salad in a rocks glass. Photo courtesy ElegantAffairsCaterers.com.
EASY BEAN SALAD RECIPE
1 can (14 ounces) black beans, rinsed and drained
2 cups corn kernels, fresh or frozen
1 small red bell pepper or tomato, seeded and finely chopped
1/2 small red onion, finely chopped
1-1/2 teaspoons cumin
1 lime, juiced
2 tablespoons olive oil
1-2 tablespoons chopped cilantro or parsley plus sprigs for garnish
Optional: 1 teaspoon jalapeño, seeded and minced (or more to taste)
Salt and pepper to taste
Optional garnish: lemon or lime zest
1. If using frozen corn, allow to defrost; drain.
2. Mix all ingredients in a bowl. Let stand at 15 minutes or longer for flavors to combine.
2. Toss and fill glasses. Top with grilled fish and garnish with a small sprig of cilantro or parsley and/or a bit of grated lemon or lime zest.
Find more of our favorite fish and vegetable recipes.