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Pan Seared Red Snapper with Mole Sauce
Pan Seared Red Snapper with Corn Kernel and Cauliflower Floret Salad and Mole Sauce.
Selecting ingredients: {name}: "Green team, I got snapper." {name}: "Skin on. Snapper, wild caught. I love some snapper."
Developing the dish: {name}: "What flavors are we going for, guys? I'll make a coconut based sauce. You do some veggies to go with the fish."
{name}: "I was chef de cuisine at 21 years of age. I always bring the inner talent and the strengths of people together and present that on the plate. It will be kind of a mole sauce from the south."
{name}: "So we'll just give a light seasoning to the fish."
On teamwork: Kristen Kish: "Did you guys find it cohesive working as a team for the first time?"
{name}: "Love the teamwork. A lot of yelling, a lot of coordination. It was great."
At presentation: {name}: "You have a pan seared red snapper, corn kernel, and cauliflower floret salad with mole sauce."
A candid post-tasting reaction from within the team: {name}: "My fish is [undercooked]. Is it really? Not even close."
Green team was the second of the two bottom dishes. Tom Colicchio stated: "There was another dish that did fall just a little bit short — the green team. It wasn't a bad dish, but with the competition here, you might have been a little bit outdone." A judge confirmed the fish was severely undercooked: "My fish was raw. Not even close to being cooked." The dish was considered technically under-executed despite showing some cohesion in concept.
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