"Brazilians eat rich and heavy," Eric Ripert says. "I wanted something light and healthy." His idea was to poach a local fish and top it with a tropical version of what he calls sauce vierge, replacing the pickles, capers and tomatoes he would typically use with papaya, mango and ginger.
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Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.