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Salt: Provencal Salt Prawns

High-energy chef and seafood expert Spencer Watts loves cooking with seafood, which is why he's making a cookbook featuring delicious sustainable seafood recipes. Today he reveals how the many faces of salt, like soya and miso, add incredible flavor to cod and prawns. Spencer starts with sweet, sustainable Pacific Coast black cod, which is also known as butterfish because it melts in the mouth. First, he brines the cod in maple and soy, then he caramelizes it in sizzling butter, and finally he rests it on top of a creamy butternut squash puree. Next he transforms Atlantic salt cod into decadent fluffy-on-the inside, crispy-on-the-outside salt cod potato cakes. In act three he makes sweet, succulent prawn dumplings and introduces them to his favorite miso soup. He finishes by showing how to cook prawns with a light salt crust and a decadent béarnaise sauce perfect for dunking.

Fish The Dish

Sundays at 8PM and Weekdays at 11:30 AM 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:E3

Salt: Provencal Salt Prawns

High-energy chef and seafood expert Spencer Watts loves cooking with seafood, which is why he's making a cookbook featuring delicious sustainable seafood recipes. Today he reveals how the many faces of salt, like soya and miso, add incredible flavor to cod and prawns. Spencer starts with sweet, sustainable Pacific Coast black cod, which is also known as butterfish because it melts in the mouth. First, he brines the cod in maple and soy, then he caramelizes it in sizzling butter, and finally he rests it on top of a creamy butternut squash puree. Next he transforms Atlantic salt cod into decadent fluffy-on-the inside, crispy-on-the-outside salt cod potato cakes. In act three he makes sweet, succulent prawn dumplings and introduces them to his favorite miso soup. He finishes by showing how to cook prawns with a light salt crust and a decadent béarnaise sauce perfect for dunking.

S1:E4

Citrus: Mahi Mahi with Citrus Slaw

Fish loves to dance with sweet, juicy citrus fruit - it makes the fish happy, and it makes chef and seafood expert Spencer Watts happy, too. In this chapter of developing his new sustainable seafood cookbook, Spencer shows how the bright burst of acidity from lemon, lime, orange and grapefruit adds tantalizing flavor to mild mahi-mahi and sweet scallops. He starts by steaming mahi-mahi filets in flavor pouches so they become infused with sweet and tangy lime coconut rice, zesty ginger, and edamame. Talk about a flavor explosion. For his next dish Spencer turns up the heat and grills mahi-mahi, pours a charred orange beurre blanc sauce over top and serves it with a zesty citrus slaw. Now it's onto buttery sea scallops, which are just delicious when covered in a light lemon crumb and served with a creamy lemon, parmesan and white bean puree. Finally, Spencer uses plump bay scallops to make a zesty, fruity ceviche with avocado salsa.

S1:E5

Beer & Wine: Beer Battered & Champagne Poached Monkfish

Spencer Watts is a fish loving chef, who is having the time of his life cooking up a storm of great recipes for his sustainable seafood cookbook. All the recipes in this chapter bring a little wine or beer to the party. Spencer starts with some pub grub - sweet monkfish morsels coated in a crispy beer batter with a side of tart lemon-garlic mayo. Next, he transforms monkfish from "poor man's lobster" to luxe by poaching it in champagne and serving it with a silky cauliflower puree, all drizzled in a prosciutto vinaigrette. Spencer then brings out the littleneck clams and does his favorite broiled clams on top of a white wine, clam and bacon risotto. He closes the party with a garlic, white beer and butter bath for his clams and some fast and easy fried gozleme bread for dunking.

S1:E6

Nutty: Pine Nut Pesto Scallops & Macadamia Nut-Crusted Swordfish

Chef Spencer Watts is a seafood loving nut. Here he embraces his nuttiness and is bringing some of his favorite nuts and favorite fish together. He begins with a simple, colorful, mouthwatering recipe for buttery macadamia nut coated swordfish and a bright mango salsa on the side. Next, he grills up a sustainable swordfish steak and lets sweet orange herbed almond butter melt into a pool over the fish and beautifully roasted yam coins. For his next dish, Spencer introduces pan seared, buttery scallops to his go-to peanut sauce over a bed of soba noodles. Last, he gets nutty with a pine nut and basil pesto sauce bed for some golden pan-seared scallops topped with a tart apple and celery slaw.

S1:E7

Spice: Jerk Lobster & Moroccan Halibut

Spencer infuses spice into halibut and lobster with cooling sides.