Some chefs draw a boudin blanc in the appetizer round, while calmer fish heads prevail in round two. Dessert makes the remaining two chefs holler for challah as they use this chewy bread as the basis for a za'atar filled dessert.
Raw fish is in the first basket, but in a rather unusual form. A wonder drink and some beautiful peppers must grace the entree plates, then will a hefty salt block ruin the chefs' chances of success in the dessert round?
Rachael Ray makes a quick and easy fish recipe to fall for hook, line and sinker. Her crispy, golden, battered Fishwiches pair perfectly with creamy Yogurt Tartar Sauce, and Rachael adds frozen salt and vinegar fries to round out the meal.
Rachael whips up a meal that’s easy enough for everyday eating but impressive enough for a last minute dinner party. Baked Fish with Tomatoes, Wine, Parsley and Angel Hair Pasta; Green Beans with Onions; Rhum Baba Tart.
Rachael tastes some low-cost gourmet treats as she explores the Florida Keys. She stops at the Cracked Conch, has lunch at Blue Heaven. For dinner, its off to Bahama Mama's, and stops at an outdoor bar called Billy Fish.