Synopsis

Jeff Mauro presents a vibrant Escovitch-style mahi-mahi sandwich, brightened by a mango aioli. Katie Lee offers a classic preparation of fried shrimp. Sunny Anderson crafts a simple yet flavorful dish of mussels, served alongside garlic parsley fries made with just five ingredients. And Geoffrey Zakarian creates a rich crab spaghetti, elevated with tender courgette and fresh basil.