Roasted Grouper with Guajillo Pepper Glaze and XO and Pineapple Broth

Laura: "We have grouper, roasted beans, and pepper glaze. It has an emulsion of guajillo, a little bit of egg, salt, a pineapple broth. The inspiration of this dish comes from pescado a la talla mixed in it with beautiful pineapples from the Caribbean."

Tom Collichio: "How did you cook this? Did you sear it first, put it in the oven?"

Laura: "Just straight in the oven."

Judges, behind the scenes 

"Is anyone elses fish just wrong? Mine's undercooked."

"It's not raw. Raw, but it's not cuttable. It does not flake."

"The only problem I have is that the fish is baked, not roast."

"Yeah."

"You want some caramelization."

"I like the pineapple broth."

"I like the flavor of it. But the mayonnaise texturally felt strange."

"It feels like your sauce is splitting."