With bow and arrow in hand, Top Chef alum Jennifer Carroll sets sail on the Potomac River in the dead of night, in search of the invasive - but delicious - snakehead fish.
Then she’s back out to reel in Blue Catfish - yet another invasive fish that’s troubling yet tasty. It's all part of Chef Jenn's mission to eat the invasive species that are overtaking local waters.
In the kitchen the Chef offers some easy tips on purchasing and cooking quality seafood of all sorts. With simple and versatile recipes, she shows us how to make her decadent Seared Snakehead with Moroccan Couscous and Grilled Vegetables and a Blue Catfish Rillette.
RECIPES
"WE NEED TO EAT THESE FISH. THEY ARE DELICIOUS!
EVERYONE NEEDS TO DO THEIR PART BY EATING THE INVASIVE SPECIES."
ABOUT CHEF JENNIFER CARROLL
Jennifer Carroll is owner and executive chef of the acclaimed Spice Finch in Philadelphia and Carroll Couture Cuisine serving the Mid-Atlantic.
Before stepping out on her own, Chef Carroll was Executive Chef and partner of the highly acclaimed Washington D.C. restaurant, Requin. Prior to that Carroll cooked alongside the highly acclaimed Chef Marcus Samuelsson at the Red Rooster in Harlem and spent more than a decade under 3-Star Michelin Chef Eric Ripert at Le Bernardin in New York.
Chef Carroll has been invited and had the honor to cook at the James Beard House many times over the years. Jennifer has made numerous television appearances including, Top Chef Las Vegas, Top Chef All Stars, Life After Top Chef, Top Chef Duals, Top Chef Colorado - Last Chance Kitchen, Watch What Happens with Andy Cohen, Man Vs Child, Rocco’s Restaurant Divided, Movable Feast, Great Chefs of the World, Chefs Feed, POP Sugar, and many local TV news programs across the U.S.
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OUTTAKES FROM EATING THE INVASIVES