Grilled Trout w/ Mojo Verde
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Grilled Trout with Charred Eggplant Purée, Mojo Verde, and Grilled Artichokes
Katie (overview): "We are making grilled trout with charred eggplant puree, a cilantro, mojo verde, and artichokes. Cara and I make the decision that she's going to butcher the fish, and then I'll brine it, cook it on the grill, and then finish it in the oven right before we plate."
Katie (on pin-boning): "Pin boning is a pain, but it's also, you know, something that you have to do. And trout has a lot of pin bones in it. I mean, this takes some time, but also, this is a consistency challenge, so it should."
Katie (timing): "The challenges that we have are getting 30 portions or more so that we have some room for error in case some things go wrong. With some of the portions, we can pick the best ones. I'm feeling like I'm going to need to start grilling at the 30 minute mark."
Katie (plating): "Top of mind for me is, like, not messing up the fish and bringing Cara down with me. And so I am grateful that I made extra portions. Just take the pretty ones. That one's not very pretty."
Katie (stakes): "The top two will be safe, but I have no idea what's going to happen to everyone else. So Cara and I need to win this."
Wiley: "Kara and Katie, I think you did a great job getting it crispy."
Michael: "We're judging you on the consistency of the cook of the fish. There were a couple of fish that I saw, certainly the ones that were on the thinner side that got a little bit overcooked, but also when I had the thicker portions of fish, they were beautifully cooked."
Wiley: "I think I tried six pieces, and there's a couple that just saw a little bit too much time."
Padma: "I love how herbaceous the artichokes are. I think they're really bright. The garnishes and vegetables are as great as the fish."
Michael: "They were really well seasoned. I love seeing that you had a little maldon salt here to finish every piece of fish. And a squeeze of lemon showed. Really nice touch."
Wiley: "Great stuff, guys."
