Fish for You: Inspired Seafood Recipes from Market to the Plate

Exciting and delicious seafood recipes that will inspire and ignite your inner chef.

Celebrity Chef Spencer Watts has Fish For You! This long-awaited seafood cookbook features fun, exciting and globally influenced recipes with one-of-a-kind twists on seafood and fish. Spencer makes the ordinary not so ordinary and provides recipes that are celebrated by beginners and culinary superstars alike. Be inspired to love seafood and be a fun food maker with Chef Spencer Watts' Fish For You.

Separated into 6 different sections including Happy Hour, Salads, Hand-helds, Pasta and more, Fish for You includes a wide variety of recipes including: Crispy Fried Oysters, Brioche Shrimp Toast Bites, Warm Lobster/Potato Salad, Creole Shellfish Bisque, Jerk Rubbed Mahi Mahi Tacos, Nashville Style Crispy Fried Halibut Sandwich, Steamed Mussels and Clams, Salt Cod Filo Pie, Shellfish Cassoulet, Dungeness Crab Croquette, Baked Halibut in Puff Pastry, Miso Honey Glazed Salmon Rice Bowls and more!

Spencer Watts pioneered the sustainable seafood movement on the Sunshine Coast and opened his first restaurant "Spence on the Coast," bringing his love and passion for seafood to locals. He joined the Canadian Rocky Mountain Resorts team as head chef of the Painted Boat Resort and Spa in 2010, bringing with him a vision of sustainability, and a willingness to push culinary boundaries. He also started his first television series with the local cable channel, which eventually led to the creation of almost 100 episodes of prime time television. A fast favorite with viewers, the shows Spencer has hosted have twice won the Oscars of food television: the James Beard Award.

This cookbook is about fish, seafood and a diverse way of cooking styles to prepare them. Some of my best memories are of being on the water fishing. So much of who I am is because of my time with mother ocean, from searching out oyster beds on the Sunshine Coast to the cold weather spot prawn season and fishing salmon, cod, and even octopus in every imaginable weather pattern.
My love and respect for fish and seafood has a long history and these memories have shaped who I am as a cook.
There have been so many teachers in my life when it comes to seafood and cuisine. I have learned from the best fishmongers, culinary seafood icons, and to say this book is diverse would be an understatement.
Learning how to open oysters with my dad or my mother teaching me how to clean fresh crab that I had just caught, it has all been one great journey for me. This is what this cookbook is all about, a different look at fish and seafood, something new to learn and a ton of inspiration for your next seafood adventure.
The culinary force behind this cookbook is all of these experiences. I can honestly say I am not a chef with a deep rooted singular culinary style or vision, I am truly a culinary globetrotter and I say that with pride. When a dish has Japanese roots its because I have spent years examining there ingredients, working along side Japanese cooks, learning, making mistakes and after 12 hour shifts going home to practice what I had learned until it was an extension of my soul.
I love the spices and warmth of Indian cooking and this has come with great mentorship from Chef Rajeev Aurora who I worked with in my hotel days, I would come in on my day off and he would teach me how to make simple curries and some not so simple curries, this was also another great obsession of mine and still is.
My culinary training is French based and there is a lot of that training in this book, from Chef Pascal teaching me how to make an authentic bouillabaisse, to Chef Robert Clark teaching me how to make the perfect bisque. I would have to say that my foundation of French technique based cooking is one of my staples.
Eating Dim Sum at 2 years old will definitely have an effect on someone who becomes a chef and it did. Chinese cooking has had a deep impact on my culinary style and I love how those ingredients can rock your taste buds and add so much adventure to food, especially fish.
In one breath, fish and big bold flavors are really exciting but so is a delicate approach. Working in an Italian restaurant was another huge culinary leap for me, light sauces, fresh herbs and a simple approach that Mediterranean cooking has is perfect for fish and if you break fresh ingredients down to their core, they can shine as bright as the sun and will always have a place in my heart and in this cookbook.
Being a cook for over 20 years I have fallen in love with so many cooking styles throughout those years and they all have presence in this book, from tex—mex cooking from my family in the states to Spanish spices from working with Chef David Foot.

This cookbook has it all and is unapologetically me to the core. I have taken all of my experience and simmered it into a collection of fun approachable recipes you can do at home. I hope ok inspires you to get some fish and get into the kitchen, It is one of the greatest joys my life has given me and I want to share that with you all.
This cookbook if full of memories, stories, experiences and great food whether it's a simple dinner for family and friends or a special dish for a dinner party, this book has something for every occasion. Its fun, tasty and I hope you make these dishes your new signatures.
I have cooked and eaten fish around the world and back and along the way I have saved memories and have been inspired by worldly flavors. This collection of recipes is truly for everyone and I welcome you to the adventure.