Graham Kerr's Kitchen

Season 3, Episode 5

Episode Title: Smoked Chilean Sea Bass with Thai Vinaigrette

Overview:

Earl Grey Tea and clove-infused sea bass fillers are presented in a vinaigrette sauce of Gingerroot, Lemon Grass, Lime, Cilantro and Mint. Orange Roughy is poached in a citrus-spiked vinaigrette and served with fresh Pineapple, hot Red Pepper, and fresh Mint.