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Dairy: Red Snapper Frittata & Scampi Chowder

In this episode, seafood loving Chef Spencer Watts makes dairy infused recipes that are sure to impress your family and friends. First up, Spencer keeps things simple using a clarified butter to cook the mild, sweet red snapper. The melt-in-your-mouth delicious snapper goes perfectly with crispy smashed fingerling potatoes. Next, Spencer makes his go-to brunch dish, but with a seafood twist: cheesy red snapper frittata. Red snapper's firm, dense meat is perfect for a frittata, especially with grilled green onions and a sweet burst of flavor from grape tomatoes. There is no better way to pair dairy and seafood than in a chowder. For his version, Spencer combines meaty scampi with crispy bacon and a creamy chowder. For his final recipe, it's time for a classic dish: brown butter scampi. Spencer combines the sweetness of the scampi with crunchy toasted pine nuts and steamed green beans for a dish that is fit for a restaurant table.

Fish The Dish

Tuesdays at 10PM and Weekdays at 10AM 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 (4)

S2:E26

Dairy: Red Snapper Frittata & Scampi Chowder

In this episode, seafood loving Chef Spencer Watts makes dairy infused recipes that are sure to impress your family and friends. First up, Spencer keeps things simple using a clarified butter to cook the mild, sweet red snapper. The melt-in-your-mouth delicious snapper goes perfectly with crispy smashed fingerling potatoes. Next, Spencer makes his go-to brunch dish, but with a seafood twist: cheesy red snapper frittata. Red snapper's firm, dense meat is perfect for a frittata, especially with grilled green onions and a sweet burst of flavor from grape tomatoes. There is no better way to pair dairy and seafood than in a chowder. For his version, Spencer combines meaty scampi with crispy bacon and a creamy chowder. For his final recipe, it's time for a classic dish: brown butter scampi. Spencer combines the sweetness of the scampi with crunchy toasted pine nuts and steamed green beans for a dish that is fit for a restaurant table.

S2:E27

Tart: Creamy Grouper and Spinach Tart

Nothing will make your mouth water like the punch of something a little sour. Chef and seafood lover Spencer Watts cooks up some deliciously tart fish dishes everyone will enjoy. To start, Spencer makes a tart sour cherry salsa that will go perfectly with a mild grouper fillet and rainbow zucchini noodles. Next up, Chef Watts has fun as he prepares a dish that is not only tart in flavor but is an actual tart. He combines the mild flavor of grouper with some fried spinach to make a delicious creamy grouper and spinach tart. For the next dish, Spencer uses razor clams to make his buttermilk marinated fried clam strips. To go with his clams, he makes a homemade cocktail sauce packed with flavor. To finish things off, its clams Neptune nestled in a meaty Portobello mushroom cap and topped with smoky cheese.

S2:E28

Coffee/Tea: Coffee and Peppercorn Crusted Tuna

If you thought coffee and tea were just for drinking in the morning, you thought wrong. Chef Spencer Watts demonstrates how a little caffeinated flavor can bring your fish dish to the next level. For his first dish, Spencer adds a tantalizing coffee and peppercorn crust to albacore tuna and creates a visual feast with a rainbow ribbon salad drizzled in a coffee vinaigrette. Next, Spencer combines coffee with citrus for his coffee and ponzu marinated ahi tuna. To go with the pan seared tuna, fried shallots and capers add a touch of saltiness. Just like coffee, tea can add a ton of flavors to seafood. Chef Watts gets creative with his delicious mushroom-tea steamed mussels and linguini. It's simple but it's the perfect dish to impress your guests. Lastly, Spencer uses spicy, sweet, creamy chai tea to cook his mussels. And what better way to soak up the delicious, aromatic sauce than with crispy chickpea bread. It's the perfect way to add tea and spice to a seafood dish.

S2:E29

Surf & Turf: Grilled Rib-Eye with Lobster Butter

No one said you had to choose between land and sea. Chef Spencer Watts shows how you can blend meat and seafood flavors to create tantalizing surf and turf dishes. For his first recipe, Spencer mixes delicious, flaky halibut with spicy chorizo in a paella packed with flavor. Just like chorizo, ham makes a great partner for halibut. Spencer combines the two in his ham-hock broth poached halibut with seasoned black lentils. For his next recipe, Chef Watts puts his own twist on a classic steak and lobster dish. There's nothing better than a ribeye steak grilled to perfection - except when it's paired with a garlicky lobster butter. To finish, Spencer makes a non-tradition chicken cordon bleu, replacing the traditional ham portion of the stuffing with sweet lobster meat.