Jamie professed to want to do that, but when you’re cooking with minimal amounts of ingredients, everything has to be really good. The food must be seasoned perfectly –- you can’t hide behind anything, can’t mask anything with a saucy sauce. The fish was pristine; it must then have been properly fileted, cooked, and seasoned. Jamie’s was just bland; it was waterlogged. The cucumber water didn’t do anything for the fish. She needed to add some sharp acid, and to brighten it up with some herbs. The fish wanted it, but she didn’t do it.
Tiffani’s dish just disappointed. It went too far in the other direction: Far from bland, it was far too fishy because she left in the bloodline. I tried to point out her mistake to her during my walkthrough, asking specifically, “You’re leaving that in there?” but it went right over her head. This is probably why most people don’t like bluefish –- most places that serve it probably mistakenly leave in the bloodline. I’m surprised that Tiffani is gone so soon –- I thought she would have gone a lot farther in this competition. I did think her comments in her exit interview were very gracious and showed real growth, and I know she will continue to do very well as a chef as she goes forward.
Contrast with Richard, Marcel, and Fabio’s overly complex dish with Antonia’s Po' Boy. It was my favorite dish of the evening. It was just what you’d expect from a great fried fish sandwich, with beautifully fileted and prepared fish and a good amount of acid and relish. Once again, a chef in this competition has proved that if you give us a great rendition of a simple dish, it will resonate with us. It doesn’t need to be fancy, just good. As Richard, Marcel, and Fabio showed, fancy but less than good doesn’t fly. It wouldn’t have, even had we not been on the beach, seeking beach-appropriate food.