Seafood Standouts

Signature Dish is back with a new episode exploring delectable meals from under the sea. Seth heads into Washington, D.C. to sample FishScale‘s True Blue Maryland Crab Burger; to Peruvian restaurant Pio Pio in Great Falls, VA, for a ceviche called Mahi Mahi Avocado; and to Penn Quarter, D.C.’s Rasika, to try the famous Indian restaurant’s Black Cod.

Seth Tillman heads to Pio Pio, a Peruvian restaurant in Great Falls, Virginia to explore the world of Peruvian ceviche with chef Danny Pain. Chef Danny shows Seth how to make Mahi Mahi Avocado Ceviche, Pio Pio's signature dish, and reveals the secrets behind its incredible flavors.

Host Seth Tillman heads to Rasika Indian restaurant in Washington, D.C., where he meets James Beard Award-Winning Chef Vikram Sunderam. Chef Vikram shows Seth the secret to Rasika's black cod, which is marinated twice in a unique blend of ingredients and then topped with English cheddar cheese for a gratinée effect.

Seth Tillman heads to FishScale for a True Blue Maryland Crab Burger. As Co-owners Brandon and Kristal Williams explain, the dish has no breadcrumb filler. It's 100% Maryland blue crab, held together with a shellfish mousse made of scallops, lobster tails and wild blue shrimp.