Poached Dorade with Coconut & Tumeric, Yucca Fritter, Grilled Pumpkin and Chili Garlic Crisp

Dan: "We have a little yucca fritter, some grilled pumpkin, and then jerk chili garlic press."

Judges, behind the scenes

Tom Collichio: "So Dan said he hasn't cooked Dorado since 2005. He still hasn't cooked it."

"Totally agreed."

"It's wrong." 

"I liked it. It wasn't poached correctly, but I think it soaked up the heavy flavors of the caribbean sauce. The spice was nice."

"I did enjoy the flavors, having sailed around the islands for a long time. It really did give me Caribbean feel."

"There was complexity there with the herbs and the turmeric but it felt like this kind of clunky, greasy thing in the middle plate (yucca fritter)."