The Sporting Chef Season 2 Episode 8 One Fish, Two Fish

The Sporting Chef is a cooking show that features recipes and cooking techniques for wild game, fish, and other outdoor culinary delights. Season 2 episode 8 is titled One Fish, Two Fish and is an episode dedicated to fish.

The episode begins with host Scott Leysath visiting a large fish market where he picks up a variety of whole fish, including salmon, trout, and sea bass. He then heads back to his kitchen to prepare some delicious fish dishes.

Leysath's first dish is a soy and ginger-glazed salmon. He starts by filleting the salmon and removing the pin bones. He then seasons the fillets with salt and pepper before pan-searing them in olive oil. Once the salmon is cooked through, Leysath removes it from the pan and makes the glaze. He combines soy sauce, rice vinegar, honey, garlic, and ginger in a saucepan and brings it to a boil. He then reduces the heat and simmers the glaze until it thickens. He brushes the glaze over the salmon and garnishes it with green onions and sesame seeds.

The next dish is a baked trout stuffed with herbs and lemon. Leysath starts by seasoning the inside of the trout with salt and pepper and filling it with fresh herbs and lemon slices. He then wraps the trout in foil and bakes it in the oven until it is cooked through. Leysath recommends serving the trout with a side of rice or roasted vegetables.

For the sea bass dish, Leysath makes a citrus herb sauce to accompany the fish. He starts by searing the sea bass in a pan with olive oil. Once the fish is cooked, he removes it from the pan and makes the sauce. He combines orange juice, lemon juice, garlic, and herbs in a saucepan and brings it to a boil. He then reduces the heat and simmers the sauce until it thickens. He pours the sauce over the sea bass and garnishes it with a sprinkle of fresh herbs.

Leysath also prepares a fish taco recipe using tilapia fillets. He starts by seasoning the fillets with cumin, chili powder, salt, and pepper and then pan-searing them in oil. He then assembles the tacos with warm tortillas, the cooked fish, cabbage slaw, and a drizzle of spicy mayo sauce.

Finally, Leysath prepares a classic fish and chips recipe using cod fillets. He makes a homemade beer batter using flour, cornstarch, beer, and spices. He then dips the cod fillets into the batter and deep-fries them until they are crispy. He serves the fish and chips with tartar sauce and a side of coleslaw.

Throughout the episode, Leysath shares tips and techniques for cooking fish, including how to tell when the fish is cooked through and how to properly fillet a fish. He also encourages viewers to step out of their comfort zone and try cooking different types of fish.

Overall, One Fish, Two Fish is a delicious and informative episode of The Sporting Chef that showcases the versatility of fish and provides viewers with a variety of recipes and cooking methods to try at home.