Help with cooking fish for a party

[Charcuterer]

I'm having a Christmas party for my staff on Thursday, it will be 12 of us. My main is going to be a beautiful 5 rib standing rib roast. I will roast it very low and slow.. Other dishes include potatoes au gratin, candied sweet potatoes, Herriot vert in a shallot vinaigrette, roasted Brussels sprouts.

My problem is this. I want to do a fish for my two non-beef eaters, but I am allergIc to fish and have never cooked it. (there is no problem handling it, just can't eat it.) Can any one give me suggestions on what to do? I was thinking about doing a sous vide hallibut or maybe salmon. Any help with what to cook and techniques would be greatly appreciated.

[ChrisTaylor]

Sous vide salmon is the way to go. I'd individually seal the two portions. Sear to order. Follow the guide for time and temp in the SV Index--it's served me well in the past. Keep in mind that as a fatty fish it'll be fairly forgiving if you over sear it

[Lisa Shock]

If you wanted to have a fancy presentation, you could cook them en papiotte, topped with supremes of lemon on a bed of julienned vegetables. (add a tblsp of white wine to help the steaming)