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Chef Spencer Watts makes salmon and prawns pop with flavor as he works with any seafood kitchen's must-have ingredient: flavored oils.

Fish the Dish

Chef Spencer Watts adds bread and pastry to Canadian cod and squid.

Breaded

Chef Spencer Watts brings bacon butter, brown butter, maple butter and chimichurri butter to this fishy party.

Butter

Chef Spencer Watts gets saucy with seafood, making a mascarpone sauce and crab sauce for salmon and orange aioli and clarified butter for crab.

Saucy

Chef Spencer Watts shows that seafood may be great on its own, but when bringing different kinds together - it makes for some great eating.

Mixed

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.

Stuffed

Sturgeon and prawns meet wines and liqueurs in Chef Spencer Watts' kitchen as he brings seafood and booze together in delicious culinary concoctions.

Boozy

Chef Spencer Watts shares some of his favorite mackerel and mussel recipes that highlight aromatic, vibrant and fresh herbs.

Herb

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.

Spice

Chef Spencer Watts is making a cookbook all about fish; he cooks up some swordfish and scallop recipes that feature some of his favorite nuts.

Nutty

Seafood loving chef Spencer Watts gets casual and formal with monkfish and clam recipes that feature some of his favorite libations - beer and wine.

Beer and Wine

Chef Spencer Watts shows how the burst of acidity from lemon, lime, orange and grapefruit adds enticing flavor to mild mahi-mahi and sweet scallops.

Citrus

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Chef Spencer Watts demonstrates how to make fish and seafood approachable for amateur cooks.

S1 E4 | Citrus

E15 | Oil

E14 | Breaded

E13 | Butter

E12 | Saucy

E11 | Mixed

E10 | Stuffed

E9 | Boozy

E8 | Herb

E7 | Spice

E6 | Nutty

E5 | Beer and Wine

E4 | Citrus