Closing course of the green team's seafood flight, paired with pinot noir. Brandon: "Here I have for you a sourdough crusted grouper with dried fruit and nuts." The grouper was pan-seared and finished in the oven, its sourdough crust providing a bridge to the red wine pairing. The fruit and nut garnish echoed the pinot's dried-fruit character. Part of a flight judges felt lacked overall cohesion across its three courses.