Fish the Dish

Chef Watts shows how crusts and coatings add tantalizing texture to rich tuna; fresh, tangy oysters.

Perch and crab are the hidden stars in tamales, dumplings, spring rolls and poppers.

Meaty prawns and melt-in-your-mouth cod are on the menu as chef Spencer gets a little salty with seafood.

How the acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild Mahi Mahi and sweet scallops.

Spencer Watts cooks up tasty haddock and escargot treats using garlic.

Chef Spencer Watts shows tips to stuff rainbow trout and oysters.