Stretch your fish horizons! Chef-Instructor Gerri Sarnataro will show you how to make easy, sophisticated dishes, all of which are prepared by sautéing. You’ll also learn simple sides that compliment your dishes perfectly. On the menu: Sesame-Crusted Grouper in Ginger Broth served with buttered spinach and roasted fingerling potatoes; Sea Bass with Lemon Vinaigrette served with Chinese broccoli and shiitakes; Salmon with Roasted Tomato-Seven Pepper Sauce served with sautéed escarole; and Black Sea Bass with Ginger Scallion Sauce.