Zagat Guest Chef Rick Moonen shares his thoughts on cooking and sustainable seafood and then demos how to make Moroccan Spiced Rainbow Trout on Braised Lentils with Tomato Harissa Sauce.
Rick Moonen is a celebrated seafood chef and an early champion of sustainable fishing practices. He is the Chef-Owner of Rick Moonen’s RM Seafood and also the Rx Boiler Room at Mandalay Bay in Las Vegas. He served as a judge on Top Chef Las Vegas and was a finalist on Top Chef Masters. His book is Fish Without a Doubt.
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