Smoked Swordfish with Dehydrated Strawberry Crust, Jicama-Mandarin Salsa and Lime Meringue 

Jonathan on his process: 'I'm still gonna dehydrate my meringue and try to use it as a component of my dish. But I'm also gonna dehydrate other items so that I can come up with a savoury dish.' He pivoted from an initial pavlova plan when his meringue failed in the Charlotte humidity: 'The Carolinas are really humid. It's a death sentence to try to keep the pavlova in good quality.' He noted: 'I got these dehydrated strawberries that I've crusted my swordfish with. I'm gonna smoke them for about 10, 15 minutes.' 

At presentation: 'So for you, I made a smoked swordfish covered with dehydrated strawberries. And then there's a jicama and mandarin orange salsa under it with mizuna leaves. And then on top is a lime meringue, I dehydrated as well.'