Watts a great protein to cook on the grill? Fish, of course. Chef Spencer Watts starts us off with a perfectly flaky wild salmon fillet, drizzled in a tangy raspberry and ginger glaze. Next on the menu, freshly grilled swordfish steaks with Coconut-Chili Crust and Mango-Cucumber Salsa - yes, it's as good as it sounds. Then, a mild fish that loves the grill - trout. Spencer cooks up this flavourful fish with fragrant sage and sweet-tangy apricot chutney. Finally, Spencer carefully stuffs a medley of fresh herbs into a delectable Arctic char. This refreshing dish smells like summer and is sure to impress your dinner guests at your next party
