When I’m cooking for a group, fish is probably the last thing I’ll usually make. Unlike chili or a stew or a sheet pan pizza, fish is fussy: overcook it, and you’ve ruined it. Plus fish is expensive: if you’re cooking for six people and you buy six salmon filets, you’re out at least fifty bucks. And if you want to sear those filets to get crispy skin (and who doesn’t like crispy skin?) you’re going to stink up your whole apartment.