Top Moments of Chopped After Hours: Tendon Intentions

"Cook that, mix that with it, put those in there, put the fish on top and you're done," Marc says, attempting to plan his dish in just a few seconds. He's talking about the ingredients the mystery basket contains: trash fish (porgy), olive tapenade, blood oranges and vermicelli (rice) noodles.

Geoffrey figures out his plan for Green Tapenade Vermicelli Crusted Porgy with Blood Orange Pistachio Saffron Vinaigrette and starts prepping everything but the fish. "I'm saving the fish for last," he explains. "Once you cut the fish, everything gets fishy and dirty, so I want to get all of my work done."

While Amanda is prepping for her fresh fish taco dish, Ted asks how she plans on getting the meat off of this very small fish. "I have my sous chefs Geoffrey Zakarian and Marc Murphy," she jokes. "They said they would cut my fish for me." Marc responds quickly, "She's dreaming!"

Marc gets volunteered to strap a camera onto his head so that the viewers can see from his perspective. As he butchers the fish he explains his strategy: "I'm just going to use the top part because, see, this way there's no bones." He's preparing seared trash fish with a fennel salad and a vermicelli pancake.

Although Geoffrey, Amanda and Marc had their challenges with getting enough fish off the bones for an entree, they all churned out finished dishes in under 30 minutes. Geoffrey points out how well Amanda transformed the fish: "This takes trash fish to a whole new level."