Stephen Linn spends the day in Lafayette, La. with Chef Patrick Mould cooking Grilled Dill Salmon, the Cajun Chef's modern twist on a traditional red fish on the half shell and a great dish to feed a crowd.
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Make Fried Bake and Saltfish
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Fry fish in the oven
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Cook monkfish with Hell's Kitchen Gordon Ramsay
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Grill up a maple-glazed salmon
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Cook fresh sea bream butterfly style with garlic and olive oil
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Cook sea bass with Hell's Kitchen Gordon Ramsay
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Skin & debone fish fillets
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Debone a fish fillet
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Cook brill with Hell's Kitchen Gordon Ramsay
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Filet a Northern Pike
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Cook a Simple Sinigang Na Bangus (Milkfish Stew)
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Pan fry sea bass with Hell's Kitchen Gordon Ramsay
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Eat starfish
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Clean, fillet and cook snapper fish
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Deep fry fishcakes
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How To:
Cook salmon in a Dutch oven
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How To:
Make a tasty, elegant sauteed and seared monkfish
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How To:
Cook delicious lobster tails
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How To:
Cook a whole salmon
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How To:
Fillet barracuda
-
How To:
Make Fried Bake and Saltfish
-
How To:
Fry fish in the oven
-
How To:
Cook monkfish with Hell's Kitchen Gordon Ramsay
-
How To:
Grill up a maple-glazed salmon
-
How To:
Cook fresh sea bream butterfly style with garlic and olive oil
-
How To:
Skin & debone fish fillets
-
How To:
Cook sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Debone a fish fillet
-
How To:
Cook brill with Hell's Kitchen Gordon Ramsay
-
How To:
Filet a Northern Pike
-
How To:
Cook a Simple Sinigang Na Bangus (Milkfish Stew)
-
How To:
Pan fry sea bass with Hell's Kitchen Gordon Ramsay
-
How To:
Cook salmon in a Dutch oven
-
How To:
Eat starfish
-
How To:
Clean, fillet and cook snapper fish
-
How To:
Deep fry fishcakes
-
How To:
Make a tasty, elegant sauteed and seared monkfish
-
How To:
Cook delicious lobster tails
-
How To:
Cook a whole salmon
-
How To:
Remove fish pin bones
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