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Butter: Lobster Tails with Garlic Butter

If there is one thing chefs love, it's butter, and Spencer Watts is no different. Fish and butter are best friends whether acting as an oil for a pan, a dipping sauce or pot full of golden poaching liquid. It adds a rich and luxurious taste to almost any dish. Starting with a whole walleye (or in Canada we call it a pickerel) Spencer lathers this lake fish with a rich bacon butter and gives it a simple bread and bacon butter stuffing. Perfect for a campfire or home - you can't go wrong with bacon and butter and fish. Then he takes a walleye fillet and pan sears it to perfection in butter to get a gloriously crispy skin. He serves it with a spätzle and a simple but delicious brown butter caper sauce. Next, it's all about the mighty Atlantic lobster. Spencer shows us how to extract the claw meat from cold steamed lobster and then gently poaches the sweet meat in maple butter before placing it on top of a bed of creamy parmesan polenta. Last it's all about the lobster tail. Spencer coats the tails in a roasted garlic South American inspired chimichurri butter and boils it for mere minutes to get a stunning, delectable dish.

Fish The Dish

Weekdays at 11AM E

Fish The Dish follows Chef Spencer Watts as he makes accessible, tasty recipes with sustainable fish and shellfish. Showing us just how fast, easy and fun fish recipes are to make.

Episodes (5)

S1:E13

Butter: Lobster Tails with Garlic Butter

If there is one thing chefs love, it's butter, and Spencer Watts is no different. Fish and butter are best friends whether acting as an oil for a pan, a dipping sauce or pot full of golden poaching liquid. It adds a rich and luxurious taste to almost any dish. Starting with a whole walleye (or in Canada we call it a pickerel) Spencer lathers this lake fish with a rich bacon butter and gives it a simple bread and bacon butter stuffing. Perfect for a campfire or home - you can't go wrong with bacon and butter and fish. Then he takes a walleye fillet and pan sears it to perfection in butter to get a gloriously crispy skin. He serves it with a spätzle and a simple but delicious brown butter caper sauce. Next, it's all about the mighty Atlantic lobster. Spencer shows us how to extract the claw meat from cold steamed lobster and then gently poaches the sweet meat in maple butter before placing it on top of a bed of creamy parmesan polenta. Last it's all about the lobster tail. Spencer coats the tails in a roasted garlic South American inspired chimichurri butter and boils it for mere minutes to get a stunning, delectable dish.

S1:E14

Breaded: Portuguese Bread Soup with Black Cod

Seafood-loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid. First, he works with his favorite fish of all time, Black Cod, otherwise known as butter fish or sable fish. His fish today is sustainably farmed in British Columbia. Spencer takes this buttery, soft fish and cooks it in a fragrant and simple Portuguese bread soup to make a belly-warming dish. Then he rolls out the puff pastry and stuffs the buttery and flaky dough with salt cod and ricotta to make a delicious calzone. Spencer then reveals the secret to perfect, tender, buttermilk-marinated deep fried calamari. The crisp golden rings are plated with red chilies, pea shoots and a tart apple and celeriac remoulade. Then he makes the best tempura batter of his life for some light and airy tempura calamari strips served with ginger and chives and a simple Asian dipping sauce.

S1:E15

Oil: Grilled Prawns with Garlic Chili Oil

If you want a chef to list his must haves in the kitchen, oil will be right there at the top. Chef Spencer Watts makes fish and shellfish dishes with intense flavor pops by using different kinds of oil. First, he demonstrates how to slowly poach Atlantic Salmon in glorious olive oil to give it a texture that is mouthwatering and luxurious. Plated on top of a vibrant spinach salad with ripe raspberries and a pancetta vinaigrette, it's a dish fit for a king. Then he roasts a fillet of pacific salmon on a bed of roasted garlic and onions and punches the flavor up with a bright green chive oil. Next, he whips together the perfect simple and delightfully tasty Monday night dish: grilled prawns with pasta and a garlic chilli oil. Last, he uses the shells from his shrimp to make a deep red prawn oil for a tartare sauce that will knock your socks off. It's the perfect side to his golden brown, deep fried party prawns.

S2:E16

Vinegar: Balsamic Marinated Walleye

Though it's often forgotten on the pantry shelf, vinegar is the perfect partner for fish. Join chef and seafood expert Spencer Watts as he develops accessible and tasty recipes for his new sustainable seafood cookbook. First, he transforms salt and vinegar chips into a crunchy crust for walleye and serves it up with a flavorful vinegar slaw. Next, Spencer turns to balsamic vinegar to enhance his walleye with a sweet marinade before frying it and serving it with a caprese salad drizzled with balsamic, of course. Now it's onto lobster. Using vinegar in yet another way, Spencer makes a gastrique dipping sauce for his spicy grilled lobster skewers. For his final recipe, Spencer shares his take on crawfish popcorn with just a drizzle of balsamic vinegar to bring it all together.

S2:E17

Cocktails: Mojito Marinated Mahi Mahi

What's more fun than drinking cocktails? Cooking with them. Chef Spencer Watts shows how great cocktails can inspire delicious fish recipes. First up, Spencer brings the sweet and fresh flavors of mint and rum from a mojito to some grilled mahi-mahi and serves it up with some Cuban black beans and rice. Next, he pairs mahi-mahi with the decadent and complex flavors of bourbon, bitters, sugar and orange commonly found in a classic "old Fashioned". Spencer then cooks up tasty Cosmo-inspired crab hush puppies with the essence of tart cranberry and zesty citrus. To finish, Spencer gets inspiration from a Pina colada and makes coconut king crab legs with a sweet rum-pineapple chutney. Cocktails and food have never looked better.