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There is no Next Episode of Fish the Dish planned.
High-energy chef and seafood expert Spencer Watts shows how crusts and coatings add tantalizing texture to rich tuna and fresh, tangy oysters.
Who doesn't love a surprise? Seafood loving Chef Spencer Watts makes perch and crab the hidden star in tamales, dumplings, spring rolls and poppers.
Meaty prawns and melt-in-your-mouth cod are on the menu as trendy chef and seafood expert Spencer Watts gets a little "salty" with seafood.
Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavour to mild Mahi Mahi and sweet scallops.
Seafood loving chef Spencer Watts gets casual and formal with monkfish and clam recipes that feature some of his favourite libations – beer and wine.
Chef Spencer Watts is making a cookbook all about fish. Here he cooks up some swordfish and scallop recipes that feature some of his favourite nuts.
Fish loves spice and Chef Spencer Watts loves fish so he brings the delicious world of spice to halibut and lobster along with some cooling sides.
Chef Spencer Watts shares some of his favourite mackerel and mussel recipes that highlight aromatic, vibrant and fresh herbs.
Sturgeon and prawns meet wines and liqueurs in Chef Spencer Watts kitchen as he brings seafood and booze together in delicious culinary concoctions.
Chef Spencer Watts dishes on delicious ways to stuff rainbow trout and oysters and how to use them to stuff in a sandwich or even an avocado parcel.
Chef Spencer Watts show us that seafood may be great on its own, but when you bring different kinds together - it makes for some great eating.
Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.
Butter and fish are best friends. Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.
Seafood loving chef Spencer Watts breaks bread and pastry with Canadian cod and squid to make soup, calzones, and two versions of fried calamari.
Chef Spencer Watts makes salmon and prawns pop with flavour as he works with any seafood kitchen's must-have ingredient: delicious flavoured oils.