Some exotic responsible fish choices from our friends at Chelsea Fish Market. Recipes include: Poached Wild Striped Bass in Basil cream Sauce with Tomatoes, Sauteed John dory Fillets with Oriental Citrus sauces and Orange Cilantro Slaw, Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce, Bay Scallop Salad with Pancetta, Tomatoes, White wine Vinaigrette.
Fish and chicken cook up quickly but can be quite mild in flavor. Not so in Robin's kitchen, where fish and fowl get big-taste treatment. Chicken in parmesan-chive cream sauce morphs into penne with chicken, wild mushrooms and peas. Beer battered tilapia with red chile mandarin orange sauce rounds the week out, and a colorful madras cocktail washes it all down.
Seared Tuna Salad with a Wasabi Vinaigrette and Crispy Wontons, Seared Grouper with Peasant Meat Juices, Celery Root Mashed Potatoes, Red Fish Amandine with Brabant Potatoes /Musicians: Doc Gibbs & Cliff
Who will get stung when a dangerous looking fish is this week's theme ingredient. Challenger Hiroshi Yamanobe, is a chef from the seaside and determined to win, no matter what. How will Iron Chef Chen fight back?