Sat, Jan 7, 2017
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.
Fri, Jan 13, 2017
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 flavours 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 flavours 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.
Fri, Jan 20, 2017
Fish can be fried, baked, broiled, poached or grilled, but sometimes, fish is a dish best served cold. To start things off, Chef Spencer Watts makes a stunningly beautiful and equally delicious arctic char beet and dill gravlax. Nestled on a bed of cold and creamy potato noodles in yogurt-chive dressing the char is fresh and bright and mouth in your mouth good. Next Spencer shares his go to party pâté made with smoked arctic char and a tangy homemade mayo. Served up with cheesy homemade bagel crisps, he shows how simple it is to make a great crowd pleasing dip. Cold shrimp and cocktails sauce is good, but shrimp ceviche is better. Spencer serves his with a creamy avocado dip in a homemade tortilla bowl making it picture perfect and portable. Last, shares his tips to making the perfect shrimp cold roll with a five spice dipping sauce.
Fri, Jan 27, 2017
Chef and fish lover Spencer Watts plays with taste and texture, wrapping his favourite seafood in fun and creative ways making exciting new fish recipes. First, Spencer embraces salty and sweet painting a dense and delicious swordfish steak with pureed dates and wrapping it in salty bacon. Fragrant and delicious he finishes on the dish with a little extra crunch from a tasty cumin fried kale. For his second dish, Spencer cooks a golden, perfectly flakey and buttery swordfish wellington. Next, it's on to shrimp. Chef Watts prepares deep-fried shrimp rolls with a plum dipping sauce that packs a spice punch. To finish things off, Spencer wraps shrimp in potato strings and creates a simple dish that will blow the minds of both adults and kids.
Fri, Feb 3, 2017
Garlic and seafood are best friends and chef Spencer Watts is sharing his favourite garlicy fish recipes. First he shares his mouth- watering steamed haddock with black bean sauce. Next, Spencer takes advantage of haddock's fantastic velvety and flakey texture by combing it with sticky rice to make his delicious garlic haddock sticky rice balls drizzled with a vibrant garlic scape pesto. Garlic is once again the star of the show as Spencer prepares a creamy escargot and mushroom tart with a flavourful Paris butter. To finish, Chef Watts prepares a simple but delicious garlic escargot broil featuring salty feta that's perfect for your next potluck.
Fri, Feb 10, 2017
Seeds are little gems that can add flavor to any dish, including seafood. To start, Chef Spencer Watts turns to nutty toasted pumpkin seeds and pairs them with the delicate but delicious sole, to make a beautiful roulade. Sole is a thin, firm fish making it perfect for a crispy sunflower seed crust. Spencer pairs the crusted fish with a colorful roasted chickpea salad. Next, he uses the tangy flavor of mustard seeds to make a tasty beer and mustard seed calamari accompanied with a mustard seed aioli. Last but not least, Spencer marries squid with fragrant sesame seed oil in an Asian inspired grilled squid dish that is shockingly simple and delicious.
Fri, Feb 17, 2017
Seafood loving chef Spencer Watts continues to have fun in the kitchen as he works on new recipes for his sustainable seafood cookbook. Finding inspiration in his love of peppers Spencer starts with a blackened catfish and jambalaya stuffed bell peppers. Colorful, fragrant and full of Creole flavor these peppers are a great family meal. Next, Spencer batters up the meaty catfish fillets and lets them dance in oil while he whips up a simple and mouth-watering smoky jalapeno and pepper relish. Chef Watts continues to play with seafood and peppers as he mixes razor clams' mild, briny taste with a habanero hollandaise that brings the heat. For his last recipe, Spencer shows a sometimes a simple recipe can pack a punch - like here in his colorful and tangy pink pepper and tarragon dressing - perfect to dress some steamed razor clams.
Fri, Feb 24, 2017
Just like dessert, fish can be at its best when it's sweet - it's just a matter of mixing the right flavours. First up, seafood lover Chef Spencer Watts soaks dense, sweet sablefish in a root beer and fennel marinade and serves it with creamy, grilled bok choy. Next up, Spencer dresses velvety sablefish in a mole sauce that has a hint of maple and chocolate. Just like sablefish, lobster has its sweet side. Spencer uses the sweet claw and tail meet of Atlantic lobster in his take on a traditional lobster roll that includes fresh apple compote and a mascarpone mayo. For the final dish, Chef Watts makes delicious rock lobster tails with a sweet molasses mustard glaze.
Fri, Mar 3, 2017
Quick and easy can also be super tasty. Chef Spencer Watts shares some of his favourite seafood recipes that can all be done in less than 30 minutes. First up, its rainbow trout tacos with Spencer's signature crispy taco rice. Next, Spencer puts his twist on traditional fish and chips using sweet, tender rainbow trout filets served with crispy potatoes and a tasty, colourful slaw. It's perfect for a weeknight dinner. Scallops are the star of the next dish as Spencer shows how to make a quick scallop stir fry filled with colourful vegetables and a mouth-watering sauce. To finish things off, it's pizza time - ultimate pizza time. Chef Spencer Watts warns that regular pizza might never satisfy again after you try his scallop and bacon pizza - it is that good. Indulge at your own risk.
Fri, Mar 10, 2017
Fruit makes a great snack, but it adds the perfect touch of sweetness to a seafood dish. Chef and seafood lover Spencer Watts dresses some wild Sockeye salmon in a double dose of sweet apricot. First he paints the fish in a sticky apricot glaze and then serves the decadent fish with an apricot and pomegranate fruit salsa. Next, Spencer uses fatty, delicious Atlantic salmon to make salmon burgers with sweet, pickled peaches and a spicy lime mayo. Then Spencer brings in flavours from all over the world as he makes sweet pan seared scallops with a Chinese five spice, Israeli couscous and his world famous pineapple jam. When combined, it makes of an explosion of flavours. To finish, Spencer uses sweet, buttery, tender bay scallops to make a scallop and apple tartare with beets, crispy pancetta, and a creamy avocado. It's an incredible collage of flavours and textures that makes for an incredible dish.
Fri, Mar 17, 2017
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.
Fri, Mar 24, 2017
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 flavour but is an actual tart. He combines the mild flavour 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 flavour. To finish things off, its clams Neptune nestled in a meaty Portobello mushroom cap and topped with smoky cheese.
Fri, Mar 31, 2017
If you thought coffee and tea were just for drinking in the morning, you thought wrong. Chef Spencer Watts demonstrates how a little caffeinated flavour 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 flavours 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.
Fri, Apr 7, 2017
No one said you had to choose between land and sea. Chef Spencer Watts shows how you can blend meat and seafood flavours to create tantalizing surf and turf dishes. For his first recipe, Spencer mixes delicious, flaky halibut with spicy chorizo in a paella packed with flavour. 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.
Fri, Apr 14, 2017
Why take only a small piece when you can have the whole thing? Chef Spencer Watts shows how cooking with whole fish and shellfish is an opportunity for fantastic flavour. Spencer starts things off with salt-crusted whole snapper with a classic beurre blanc. Not only does the salt provide a delicious crust, it makes the fish perfectly moist and flaky. Next up, Chef Watts takes on a classic bouillabaisse using fresh, sweet red snapper. There's nothing better than a whole fish in a thick, rich and decadent stew. Moving on, Spencer makes a creamy, delectable bisque with sweet crab meat and crunchy homemade garlic croutons. For his final dish, Spencer fries soft-shelled blue crabs and serves them with a lime and pepper aioli.