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[MUSIC] This is a halibut, all right? Season your fish,
guys. Fish does not come seasoned. And smell your fish,
too. It should smell like that, nice and fresh. We
have our master mouse, thank you. Once again, watch out
for the blade. Chance, what do we want to add
to this one? What are we going to add to
this one? You didn't add anything last time. I didn't?
I did lemon juice I thought. Oh you did lemon
juice? Didn't I? No herbs, really? It doesn't need it.
This halibut I love. A halibut is not a fatty
fish. So, yeah, very nice. And because it's not a
fatty fish, when you add a wonderful mousse like this
on top, and cook it with the mousse Thank you.
It becomes a very luscious piece of fish. All right.
And what we're going to do is just you pan
sear to get a nice color on it, and you
toss it into the oven and these pieces aren't that
thick, so about probably 8 minutes total it will be
done. Hot pan, a little bit of oil. Shrimp side
down first. Get nice color on them. All right flip
your fish how's that look right? That nice. Right now
this goes into an oven. You know 450 to 500
degrees. Oven roast it. The butter melts into the fish.
It's absolutely luscious Asparagus. Hold it on the back. Not
here, but back here and just break it. That is
where the tender spot is. This is tough, you can
use it to make stocks. This is the tender part.
All right. You never cut the first cut of asparagus.
You always break them. All right. So, but don't hold
it here. Cuz it'll break there. Hold it towards the
back. And that's good luck in China. Expertly blanched were
these asparagus by James that, I'm chewing with my mouse
open so you can hear that. They're so crunchy. You
want crunch on your asparagus. And they taste good cuz
they're seasoned. And you can tell, they're greener, cuz he
used salted water. And when you blanch them, make sure
you have immediately a big bowl of ice water, cuz
you take them out into the ice water to stop
the cooking. If just strain them out and leave them
on your counter go boom answer the phone, two [UNKNOWN]
emails, answer an IM cuz IM is sometimes better, [UNKNOWN]
emails are faster than IMs. Then your asparagus is over
cooked. And then I'm just gonna cut them in half.
Now I'm gonna make a very simple vinaigrette, guys. Sambal,
sambal [UNKNOWN], or [UNKNOWN], a little bit, very spicy. Here
I am gonna use the wonderful sea salt. You see
how that salt has a lot of texture? This salt
is crunchy, it's awesome. All right, I don't really need
much pepper. Oh cool pepper [UNKNOWN]. [SOUND] And then chef's
pick, nice. Extra virgin olive oil. So that's it going
to take 17 pieces. [LAUGH] Plus or minus. Lemon juice
goes in the vinaigrette. It wouldn't be a vinaigrette without
an acid. [BLANK_AUDIO] These ready? [INAUDIBLE] [LAUGH] Good. Don't those
look good, guys? Yeah. So simple. [BLANK_AUDIO] All right. Put
that on top like that. Mm-mm. I tell you. And
then if you have a little bit, which I do,
a little bit of extra vinaigrette in here. You can
take that. Drizzle a little bit of extra vinaigrette. There
you have it guys. Shrimp crusted halibut. [APPLAUSE] [MUSIC] Whoo.