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(Transcrito por TurboScribe.ai. Atualize para Ilimitado para remover esta mensagem.) Previously on Next Level Chef...

I'm putting together a team that is gonna absolutely dominate.

Aisha's coming out fighting.

This is the first cook in Team Arrington, and I just want to impress her.

Now, now, now, now, now!

The winning dish is Christian.

Top dish, first round.

You have one last chance to save yourselves in this competition.

I can't look right now.

I'm still here.

Whoo!

And tonight...

There are monsters on this platform.

Oh, my God.

I have trouble with proteins that still have their heads on them.

Ah! Whoo!

He was moving like a samurai in there.

It's squishy and slimy.

Ooh!

Ouch.

Holy...

Medic!

Medic!

Oh, my...

It's again, baby. Let's go.

Right, how's everybody feeling?

Excellent.

Great.

Ready to go again?

Yes, Chef.

Love it.

Okay, trailblazers.

I know.

Chef.

I mean, let's be honest.

Last time we showed the other teams exactly how it's done.

You set the tone.

Yeah.

Christian put us on top,

so now it's your job to keep us up there.

Let's maintain that advantage.

Can we do it?

Yes, Chef.

Team Arrington, thanks to Emerson's performance

in the elimination cook-off,

we are heading to the middle level.

Team Ramsay, we are down one, right?

The only way is up from now on in, okay?

Yes, Chef.

You guys ready for your next challenge?

Yes, Chef.

Good, because it is a big one.

Let's go.

This one will test even the most experienced of chefs.

Because today, when that platform comes down,

it will only have three huge items on it.

Okay, okay.

Only one giant protein for each level.

Everyone terrified?

No, Chef.

You should be.

When the platform comes down,

there's going to be three large whole fish

straight off the boat,

and your team has to grab one whole fish

and work together to break it down and portion it out

before you even start cooking.

Yes, Chef.

I have trouble with proteins that still have their heads on them.

I am not a fan of looking at the face of the protein

that I am about to cook.

Guys, understand, cooking fish is no joke.

It requires a lot of finesse, and trust me,

the line between perfectly cooked and overdone

is razor thin.

Got it?

Yes, Chef.

But there's also one more thing on the line today.

Besides just winning the challenge for your team,

the best dish of the day will also win...

Yes.

Whoa.

I want that.

The incredible next-level immunity pin.

That immunity pin on your apron is your safety net.

If you ever find yourself in an elimination cook-off,

you can play it, and your mentor will have to choose

someone else from your team to take your place.

But listen up.

This season, for the first time ever,

we are only giving out one pin.

That's right.

It's that elusive.

Only one of you here today can earn this pin.

Make sure it's you.

Understood?

Yes, Chef.

Only one immunity pin?

Only one?

It would just be, like, a little flexi-flex

to have on my apron.

It would be a nice little security net, you know,

because anything can happen.

All right, Team Blaze,

we're headed to the top-level kitchen.

Let's go.

Time to huddle up.

Holy fish.

Hey.

Let's go, baby.

All right.

I'm gonna grab this one this time.

Oh, my God.

Oh, my God, you're gonna carve it?

Social media chefs don't typically

break down the whole fish.

Luckily, I've had experience with that, so I'm so excited.

Focus, I want that pin.

I want that win, I want that pin.

As soon as that fish lands on that cutting board,

I feel like muscle memory's gonna kick in.

All right.

Let's go.

They don't know what's about to go down.

We got three options.

I'm like, yo, this fish has to be frickin' used.

Hopefully a shark.

That'd be kind of dope.

We get a big-ass great white or something in there.

How we feeling about cutting fish?

Who's on?

I've cut a bunch of them, man.

Ooh, I like a confident man.

Let's get out.

All right.

Yeah, straight to the top.

All right, we got this, yo.

I'm just really excited to be on a powerful team

of, like, boss-ass bitches.

Start getting organized, yo.

Literally, Gordon's girls.

OK, trademark that.

Let's check this out.

Oh.

Oh, my God.

It's like Halloween.

Let's go, ladies.

Let's go.

Ready to go?

Yeah, let's do it.

Who is familiar with butchering, breaking down fish?

I'm not professional, but I've done it a few times before.

Yeah, I've done it a couple times.

Gotcha.

Show me the size of the fish that you've done.

Yeah, this.

Right, OK.

So that's not even the size of the fin.

Bull's house!

Here we go!

Bull's house!

We're talking about it!

Yes!

How we feeling as a team?

Great.

Really well.

Strong, solid.

I love that.

If you can handle the heat, I got you.

Yes, we love this.

All right, everyone.

How we doing?

We doing good?

Let's go, champ.

I'm down the line here.

Let's go, let's go, let's go.

OK, you're about to see some things

I've never seen in my career.

Oh, my god.

Let's have some fun with that.

OK.

Let's do it.

This is bucket list stuff.

Embrace it.

Let's line them up.

What?

There are monsters on this platform.

Oh, s***.

What was that?

This is why I don't swim in the ocean.

Let's go!

It's freaking Godzilla.

I have never seen a fish this big.

You have a halibut with the two eyes

just kind of looking at your goofy up there.

Then you have the world's ugliest monkfish

that, you know, you can't look at it too long

or you turn to stone.

Monkfish?

Oh, s***.

Swordfish?

Grab it, grab it, grab it, grab it.

OK, one swordfish.

All right.

That thing look like Pinocchio.

That thing looks ugly.

But now, we make it look pretty just like me.

You know what I mean?

That's what you want?

Yeah.

You sure?

Yeah, you sure?

Over the halibut.

All right.

Swordfish.

Why?

You sure?

Yeah.

We're committed, we're committed.

It's basically a five-foot sword.

Be very careful.

This is dangerous, yeah?

Ooh!

Woo!

Go, go, go, go!

What is that over there?

Monkfish, halibut.

Halibut, halibut, halibut.

Oh, monkfish.

Oh, my gosh.

This monkfish kind of looks like me.

I ain't messing with you.

Go back to Gordon's team.

Send it down to the basement.

Halibut, halibut, halibut.

Monkfish, halibut, halibut.

You got it.

It's gorgeous.

Good team decision.

I'm like, OK, we're doing the halibut.

Great work.

Let's go!

Oh, my goodness me.

They're hanging off the side of the platform.

Oh, my god.

Bloody hell.

Oh, my god.

Right, ladies, let's go, let's go.

Oh, what is it?

Gee, is it monkfish?

Oh!

Oh!

I swear.

It's still alive.

Watch the front.

It's very sharp.

It is gigantic.

It's got teeth out.

It is just like, oh, my god, how do we pick up this thing?

Watch the mouth.

It's squishy, slimy.

It's cold.

We got it.

Oh, my god.

It is a monster.

Like a blob.

Like, just like, oh.

All right, listen, your 40 minutes starts now.

Let's go.

You got it?

This is the dairy in, chef?

Yeah.

All right.

It's just one big bone, right?

Christian saw it.

He's like, ah.

You know what?

That's all you.

I'll hold it up.

You cut it.

Me?

OK, I'll do it.

Boss, that thing don't like it's nobody's business.

Good job.

There you go.

I think we can all cook with this one loin.

You're doing really, really good.

Put it on a cutting board by the grill.

By the grill.

I would take the pieces you need now, right?

Whoever needs what.

Swordfish is an excellent fish for grilling.

Think of it like tuna.

This is super dangerous, OK?

Yes, yes.

Please be careful.

Chopping up a whole fish is a little intimidating.

Don't rush this.

OK, you've got to focus now, right?

I got right in there.

I'm learning on the job.

Just be careful.

All the way through.

That's it.

Stop what happened.

What happened?

I nicked myself.

Medic!

Yeah.

Holy shit, what happened?

Girl, my hand was filled with blood.

Yeah.

Medic!

Not a good look.

Medic, medic!

What the shit?

Medic!

Medic!

Medic!

Medic!

Medic, quick.

Get in there, get in there.

Damn, damn, damn.

Right.

You're doing great, Gabrielle.

Let's go.

Let's go.

We all get nicks here and there.

Back in the game, and that's what's important.

Five minutes gone.

You got this, buddy.

Great job.

You take this guy.

Great work, Matt.

Great work, brother.

Thank the Lord.

We have good old West Virginia Matt in the building.

Couldn't you get four hunks out of this?

Sure can.

Beautiful.

He looks like a country bumpkin,

but he was moving like a samurai in there.

Now let's get this cut out.

With the precision.

Does anyone want some trimmings?

Trimmings for some sort of bra?

Sure, absolutely.

Excellent.

That's beautiful.

Go, go, go!

All right, everyone, listen.

You can't make fish alone, so the platform is coming.

Go dive in.

The platform is here.

You got less than 30 seconds.

Let's go.

You want something from those tanks, too.

Composed dishes, right?

All right, so you need a full dish right now.

Swordfish can be dry, so I have to make an amazing sauce.

We're going to knock their socks off with a lemon beurre blanc.

10 seconds.

I see seafood stock, clam juice, so I grab those.

I see beautiful maitake mushrooms,

so I'm thinking of broth.

Five seconds.

Is there a starch?

Is there vegetables?

Rice, pasta?

You need a complete dish.

I need a starch.

I need something.

Some couscous over here?

I couldn't care anymore.

Grab it or regret it.

And then the platform's gone.

Hey, platform's coming down, guys.

Platform's coming down.

Go.

Find your ingredients for your dish.

You got seaweed up top.

Capers, tomatoes.

No way, bro.

There's sea urchin.

All wimbly bimbly.

Give me that uni.

Fresh herbs.

10 seconds, guys.

10 seconds.

Miso paste.

Miso, miso.

Anyone see any miso?

I'm aiming for Asian flavors.

Five seconds.

And I see a red container.

I grab it.

Come on.

Leave the basement with nothing.

Go, go, go.

Nice.

I wanted miso paste, but I grabbed gochujang.

Here's the platform.

Platform's coming.

Platform's here, y'all.

Everything you need to build these dishes.

Think about the monkfish.

Think about the starch.

Don't grab minimally, OK?

Oh, my goodness me.

Look at those crabs, oysters, razor clams.

I got cauliflower.

Baby, you got grits.

Light beer, champagne.

Who dropped that champagne down here?

Oh, yeah.

Hell, yeah.

You idiots up there.

What were you doing?

I'm going to go with a champagne-burbed monk.

Last minute.

I see peanut butter, and I'm like, oh, my gosh.

Oh, my gosh!

Yes!

Got to grab.

Got to grab.

Well done.

30 minutes to go, OK?

Yes, Chef.

30 minutes to go.

Right.

Tell me, what did you grab?

Chef, I got a mishmash of things,

but I am thinking I'm going to do a peanutty sauce

to go with the monkfish.

Good.

I like the idea of the satay.

Is this a dish you've made before with someone?

A little bit.

Just kind of taking some inspiration from back home.

Trying to honor my dad with this one.

So my dad is my heart.

I'm named after my dad, and he's been

having some health challenges.

I'm so excited to make this traditional

Cameroonian groundnut stew.

I want to cook this one for him.

Love that.

Wish I had a little tomato, but all right.

Tell me what you're thinking.

OK, so I'm going to go with the Spanish vibes that I wanted.

I have some tomato.

I'm going to do a champagne and butter sauce.

Nice.

Wine makes everything better, so that's

what I want for my dish.

So you're familiar with fishing, right?

Yeah, I go fishing with my dad.

We go camping every summer.

I love fishing with my girls as well,

especially trout and salmon fishing.

Tilly is a crazy forward.

Oh, my god.

Oscar as well.

He's mad with fish.

Mad.

It's the best day.

I love that.

This is where you're going to start honing your dish.

You've got lots of bones, lots of trim

to work with as well, right?

You want this guy in here.

A beautiful broth.

No, you got this.

Buck up, girl.

Where are we at, Machete?

Doing well.

What you working with?

I plan on making a pan-seared halibut.

I just know what flavors go really well together,

and that uni has a salty sea flavor,

and that fish has a nice flaky, crispy, crunchy skin.

Like, this dish has what it needs.

Yep.

Oh, did that over a poke.

I forgot.

You're good.

It's been a while since I've done some uni.

Don't worry.

We're here to get a little dirty, right?

That's right.

You need to get your couscous going.

Thank you, Chef.

Let's make it work.

Let's get it, y'all.

Connor.

Yes, Chef?

What are we working with?

I'm going to do a little curry.

I'm getting an aromatic broth going.

I'm going to make a homemade curry paste.

I love it.

I'm going to do some cubed sweet potatoes in there.

Amazing.

I'm going to make a bitchin' curry.

I need a ton of flavor to kind of counterbalance

that dry fish.

So curry, boom.

Just a big, aromatic, spicy little hug.

Awesome.

A man with a plan.

Feeling good.

We love to see it.

Feeling great, Chef.

Guys, I love the vibes in this kitchen.

You guys are cooking with confidence.

What do we got?

I'm making a pan-seared halibut and some rice.

How are you elevating your rice?

How are you getting flavor in there?

I put coconut milk in there.

Amazing.

Yes.

I'm going to put some fish bones in there.

That's not bone.

Where are all the bones?

Wait, we had a bone.

We had all the bones for the fish.

Where'd it go?

They're in my stockpots.

I'm sorry.

I'm panicking.

I really need to get the nerves out of me.

I don't want to go into elimination again.

What are you making with your Romanesco?

Your Romanesco.

I thought they were cauliflowers.

I'm going to blanch.

I'm going to cook this and get it softened up.

And then I'm going to sear it.

See how beautiful these florets are?

Yes, Chef.

You always want to maintain the integrity of the vegetable

and how it looks, right?

Take a breath and compose your dish.

I believe in Emerson, but it's up to Emerson

to believe in himself.

I'm going to pan sear them and then put some, like,

little stock in it, like some chicken stock.

I love that.

I believe in you.

I love it, Chef.

Thank you.

Just under 24 minutes.

Hustle, guys.

Hustle.

You're playing to keep the team safe,

but one of you are fighting for the immunity pin.

Christian, what are we doing?

I'm going to grill this after I marinate it,

and then I'm going to make crispy maitake

with a gorgeous seafood broth, a little hint of Asian.

OK, marinated swordfish grilled with Asian broth.

With Asian broth.

And where's everything else, dude?

I'm going to make it work, Chef.

Chef Blaze, I can see the panic in his eyes.

Where's the rest of your stuff?

I'm worried that that's a little too minimalistic.

It's just mushrooms.

And I'm like, um, um.

It's not even like a substantial mushroom.

Yeah.

I mean, it's just fish and mushrooms and broth.

Um.

Right?

I'm worried that your dish is so minimal

that we have nothing else besides the mushrooms and the fish.

I need to pivot.

I need to adapt.

I'm going to make this,

give this some volume with a tempura.

OK, I love this.

Keep a couple roasted and then some tempura.

I like that, yes.

That's exactly what I'm going to do.

So now you're stacking flavors.

Yes, Chef.

Mushrooms two ways.

Now we're talking.

Way to think through it, dude.

What a frickin' mentor.

15 minutes, team.

15 minutes left.

Your fish should be cooking,

or you should definitely be thinking about it.

Darian, what's next?

I'm making this like a sugar spice rub,

a romesco sauce.

I'm going for colors.

Flavor first, color next.

Let's go, baby.

I love it, dude.

I love it.

Your energy is good.

It's calming me down a little bit.

Boom.

Give me that rice vinegar.

Come on, Jared.

This is a no-huddle offense, dude.

It is, baby.

You're right.

Are you over football analogies?

No, dude.

I love it.

Keep them coming.

Elise, what are we doing now?

OK, I am just chopping my vegetables.

I'm thinking of a pan-seared swordfish,

lemony beurre blanc.

So three elements.

Yes.

Vegetables, fish, sauce.

Yes, sir.

OK, go.

Yes.

The first time I cooked swordfish was in auditions.

This is exactly how I want to enjoy a swordfish.

And so that makes me feel confident,

because I know that I can produce a good dish.

You're cooking a lot of fish at home?

Sometimes, yes.

It depends on what my kids are feeling,

to be honest with you.

Hey, I get it.

I get it, right?

So you got how many kids?

Two.

Seven and three.

So do they have totally different palates?

Totally different palates.

Why do they do that to us?

Why do they do that?

I have one kid is just straight chicken fingers,

and the other one's eating escargot.

I totally get it.

All right, let's go.

Escargot is a flex, man.

Let's do it for them.

Let's do it for them.

Don't take too long to cook this fish, right?

Yes.

Go, go, go.

Tim, you're good.

I'm good.

You're almost too calm for me, though, sometimes.

OK, you're good.

Potato's good.

You love the grill.

I love the grill.

Are you the dad who's out on the grill on the weekends?

I love the grill.

I love the griddle, the smoker, all of it.

Dude, you're a grill master.

Let's go.

Hey, thanks, man.

Who are we doing this for?

We're doing it for my wife and kids.

We're doing it for the kids, right?

Because you and I both, we'd be, like,

driving to soccer right now or something if we weren't here.

That's right.

That's right.

So it's a blessing we're here, man.

Absolute blessing.

All right, let's do it for them.

Thank you, Chef.

12 minutes to go, guys.

Everybody fish in.

Yes, Chef.

There you go.

It's good.

I'm dropping the fish.

When you cook this thing, really nice hard sear.

It's got that sweet meat flavor like lobster, right?

Yes, Chef.

Think of that immunity pin as well, ladies, yes?

Yes, Chef.

I'm going to show those buggers upstairs

just how freaking good we are.

Come on.

Best dish, baby.

Best dish. Here we go.

I am gunning for that immunity pin.

All right, Papa.

It's mine.

Chef, can I get your help opening this?

Here we go.

Can you taste those grits for me, Chef?

Here we go.

You got cheese in there?

Yes, Chef.

That's delicious.

I'm surprised nobody took grits upstairs.

Fishing grits is a classic.

Thank you, Chef.

Bit more cheese, touch more salt.

Whatever you want, yeah?

Yes, Chef.

10 minutes to go.

Don't forget, get your pan ready for your fish, right?

Yes, Chef.

Right?

Halibut likes a low and slow cook.

Where are we at, Machete?

Perfect.

How's your couscous?

The flavor's great on those.

You're going to need enough liquid, okay?

Thank you.

You got it.

Where are we at, Matt?

I'm wrapping these zucchinis around my halibut.

Have you done that before?

I've done it in potato a bunch of times, and it worked.

Beautiful.

One of my most viewed dishes

is a potato-wrapped halibut with green sauce,

and I made it at my little cabin over open fire.

That's what I'm shooting for.

This fish is a little big for what you have to work with here.

Okay.

Okay?

Because you're going to need to sear it and seal that.

You know what I mean?

Let's go, let's go.

Let's go, let's go.

Best dish of the day, guys.

Here we go, guys.

Here we go.

You guys excited?

Yes, Chef.

Let's see it in the dish.

Feel the flame.

Eight minutes left, eight minutes.

The challenge with swordfish is going to be,

if you overcook it, it can get dry.

Okay.

Elise, you feeling good?

Yes.

Okay, what about the fish?

He should be cooking.

No, it's not, it's not.

Elise, we got to go on pace.

Yes.

I'm mad at myself for leaving that fish for so long.

Get the fish going.

I put myself in this position.

Now I need this fish to cook.

Okay, pace, guys, pace, pace, pace.

I love this, dude.

You brought this back.

You brought this back from the depths.

This thing was buried under the sea,

and now we're swimming on the surface.

Let's go, Christian, let's go.

I want that pin, Chef.

I want that pin, I want that win.

Can I get you to look at my fish, Chef?

Six minutes, guys, six minutes to go.

Should I get that in the oven for two minutes?

You can also just finish it lightly in the curry.

Right in the pan?

Yeah.

Oh, right in the curry?

Yeah.

Try this curry, try this curry.

A little more lime.

That's delicious.

That curry's getting there.

It's spicy.

Make sure you balance out the spice.

I got you, Chef.

Who wants the immunity pin?

Woo!

Yes, Chef.

Come on, making a reality times ticket.

Let's go, let's go, let's go.

This is going to just be a gochujang creme fraiche.

You have creme fraiche here?

Yeah.

OK, creme fraiche, you don't really want to heat.

It's going to split.

Oh, bleep.

Stop whisking it.

It's not like heavy cream.

Stop.

I don't have time to pivot.

What am I going to do?

Stay in control.

Yes, Chef.

Yes, Chef.

Ladies, we are down to two minutes to go.

Let's go.

Start the plate.

My heart is pounding.

Now finish it off now, peacefully.

Garden Girl's getting out this basement.

Let's go!

Come on.

Here we go.

This is the time to bring your dish together, right?

Yes, Chef.

All right, here we go, Team Blaze.

Last chance to impress.

Compose, compose.

Chef, can you taste this broth for me, Chef?

I like that, I like that, yeah.

All right, so the platform's heading to the basement,

so that means we're 90 seconds away.

Elise, this is undercooked.

My stomach drops.

I have made a grave mistake.

They're both undercooked, they're rare.

We're running out of time, okay?

I feel like this entire cook is a disaster.

Like, I have no idea what the heck I'm going to do.

One thing we're not going to do here is miss a platform, okay?

Not today, Chef.

Nyesha, remember the platform comes.

Emerson, don't forget it.

Don't listen to him, Emerson.

Emerson, when I say go on that platform, you go.

I am running.

Okay, no matter what you do.

Is it next level?

It's next level to me.

Ladies, I need it on here now, platform now, let's go.

Go now.

Go, go, you got to go.

Come on, come on, come on, go, go, go, go.

Right here, right here.

Yes, yes, yes, yes.

Well done, well done, come on.

Well done, guys.

That's what we're seeing, well done.

Oh, my God.

First time I've ever kissed a monkfish.

Platform's here, guys.

Platform's here.

No missed platforms.

Let's go.

Let's go.

Matt, let's go.

Come on, Connor, please, go.

Good job, guys, good job.

Let's go.

I made that platform, baby.

Make sure we get to that platform.

Platform's here.

Ready, guys?

Let's go, let's go, let's go, let's go, let's go, let's go, let's go.

Sam, that one's for you, it's closer to you.

Whoa, let's go.

Stay here, stay here.

Look at these.

Oh, my goodness me.

Shall we start deep, deep down into the submarine basement?

We were shocked and surprised

with that handsome monkfish landing in the basement.

This is a beautiful pan-roasted monkfish

with rich, creamy grits.

Think the fish was cooked well?

For me, fish and grits,

someone who lived in the South for a while,

needs a little bit of sauce

to sort of, like, break through the creaminess.

It's a lot of grits in there.

This is soul-hugging, it's delicious.

For me, this is a very successful dish.

Beautifully done.

Next up, pan-roasted monkfish

with a beautiful corn veloute.

Yeah, another good cook on the monkfish.

Some of the flavors seem like they clash,

but it actually works well together.

Good job.

Next up, pan-roasted monkfish

sat on a bed of creamy pomme purée

with a champagne tarragon beurre blanc.

It's cooked nicely,

but it's lacking a little bit of seasoning

on the fish itself.

I was hoping that the cucumbers,

which are sort of off to the side there,

brought a little bit of citrus and spice to it.

It's a little creamy and one-note for me.

Finally, pan-roasted monkfish

with a peanut sauce and little roasted florets.

Visually, I really love this dish,

and I don't think I've ever had monkfish satay,

but I think maybe I'll start making it.

Totally, I agree with you.

Every bit of this dish is intentional, well-balanced.

Really, really great execution.

Man, it feels good to hear all of that.

I feel like my dad will be really proud about this dish.

Let's head down to the middle level.

They all made the platform.

Yeah, they made it.

Good round of applause for both of us.

Good job, well done.

Good job, Team Arrington.

First dish here is a pan-seared halibut with couscous.

This chef made a sea urchin butter.

Wow, I love that confidence.

The actual halibut is cooked beautifully.

The one issue I have here is that the couscous

is a little under.

What a shame.

Next up, we have a pan-seared halibut served in a yuzu broth.

The broth is delicious.

It's elegant.

The fish inside is perfect.

Glistening, moist, everything you want from a halibut.

Super tasty.

Next dish, we have a seared halibut.

This is served with a gochujang sauce.

Halibut can dry out so quickly.

So it eats dry, and the gochujang's got an odd flavor to it.

Yes, I definitely think that this dish

leaves a little bit of opportunity for flavor.

Too much heat on the creme fraiche

makes it split and become almost grainy.

Next up, we have a halibut curry.

This is served with herb salad and butternut squash.

If there's one thing to cook halibut in a pan,

but to bury it in a curry sauce is the best thing ever.

It just gets tastier and tastier.

Be careful with the strength of that curry.

It is powerful.

Yes, the heat level's definitely up there,

but the spices really tie together in the curry sauce as well.

Next level, well done.

Next up, we have a zucchini-wrapped halibut.

This is served with an herb sauce.

First of all, the halibut's cooked beautifully, whoever done it.

And respect, because wrapping it in something is even harder.

It just needs some refreshing citrus notes there.

All right, let's head to the top floor with swordfish.

Here we have a grilled swordfish,

olive relish, and asparagus and carrots.

Fish cooked beautifully.

Love that little gremolata and the tapenade in there.

Yeah, it's definitely a showcase of less is more.

Great effort.

Next up, we have a grilled marinated swordfish

with a romesco sauce and potatoes.

This dish shows rustic elegance.

The cook on the fish is beautiful.

Yeah, it's restaurant quality.

Good job.

Okay, up here we have another grilled swordfish

with a razor clam and lemon vinaigrette,

chanterelles, and potatoes.

It's very delicate.

Swordfish cooked beautifully. Pretty good.

Man, I just love all the flavor that this chef is getting from the grill.

It's elegant. I like it.

This dish right here is a grilled swordfish

with a little bit of a seafood broth and mushrooms two ways.

The broth is delicious. Really smart.

Mushrooms, nice idea, two ways.

That's a really good dish.

Hands down, one of the best of the night.

I'm praying I get the top dish, the win dish, the pin dish.

You know what I mean? That's...

Okay, last dish from the top.

We have a pan-seared swordfish

with a little bit of fennel, potatoes, and a lemon beurre blanc.

Just a little bit under.

Okay.

Yeah.

Such a shame.

This fish is seasoned beautifully.

It's got the right type of garnish.

Sadly, the fish is undercooked.

We can't even separate that. It's actually raw inside.

We have a lot to talk about.

With that immunity pin on the line,

this is not gonna be easy.

Have a chat amongst yourselves.

We'll be back in a moment. Thank you.

Thank you.

Wow.

Matt, I hope you're ready for this.

How we doing?

Damn.

Oh, my gosh.

Come on, Blaise.

Start in the basement.

I'm gonna kick off with the pan-roasted monkfish

with the peanut sauce.

Exceptional.

Okay.

Chef's kiss.

Come on. Thank you, Nigel.

Delicious dish.

For being honest.

Put it on a skewer and do it as a satay,

like it's an inspiring dish.

Middle level.

The curry was exceptional.

Yes, curry was great.

A little bit too hot.

It was fiery, yes.

Fish cooked beautifully.

So that gochujang halibut, it's not good.

She's looking at us.

They're gonna get more tough now.

Yeah, yeah.

Top floor, all of the swordfish

were some of the best cooking

of all of the fish on all of the floors.

One of the swordfish,

if you couldn't even cut it in half,

it was undercooked.

Man, barely in the dead center.

I mean, honestly,

if you give me the head and the tail,

I'll put it back in the water.

It'll kick into living again.

Here's what I will give you.

The swordfish with the broth, delicious.

Lights out.

Really, really good indeed.

Lights out.

So, the big conversation.

The immunity pin.

The top two dishes of the night for me

was the halibut and curry

and the monkfish and peanut sauce.

We're not seeing the merit of the grilled swordfish

with the mushrooms too, basically.

The broth is too strong for the fish.

I mean, the curry was overpowering.