WALFER: So, today we're making a pan-seared monkfish.

SETH: Ooh, monkfish.

Uh, not the prettiest fish in the sea, right?

WALFER: Absolutely not.

Very scary looking fish, but very delicious as well.

One of the reasons people like monkfish is because it has a meaty, sweet, firm texture that some people call poor man's lobster.

SETH: The poor man's lobster.

All right.

WALFER: You basically start with seasoning them very heavily.

I'll add kosher salt, add some pepper, have a little bit of oil.

So, then your pan is very hot.

So, you go with the fish.

So, to go with this pan-seared monkfish, we're going to make Gaelic cream sauce.

Turn down your heat.

And as you go, you're going to start incorporating your vegetables.

We're going to start with some leeks.

We got a mixture of creminis and oyster mushrooms.

You're gonna add rainbow carrots, our Yukon potatoes.

SETH: And of course, there has to be potatoes, right?

WALFER: Gotta be.

It's an Irish cuisine.

There gotta be some potatoes.

Make sure your sauce doesn't break, so reduce down your heat.

Meantime, your fish should be ready to go.

There you see it's a good-looking sear.

SETH: Oh, you got a nice little crust forming there at the bottom.

Oh, that's beautiful.

WALFER: So, for the next step, we're going add two pats of butter.

Meantime, your sauce is almost ready to go.

So, go ahead and add a little fresh lemon zest for aroma.

A little bit of fresh thyme.

Then we're going to baste this bad boy over here.

SETH: And so, you getting a little bit of that brown butter effect too, right?

A little nuttiness?

WALFER: Correct.

Exactly.

And as you finish the dish, you're going to make sure this is well-seasoned.

SETH: Always got a taste as you go.

What do you think, chef?

WALFER: It's perfect.

SETH: Great.

WALFER: Our fish is almost ready to go, so we're going to go ahead and squeeze fresh lemon juice.

SETH: All right.

WALFER: Go ahead and coat this again.

Alright Seth, this is ready to go.

So, let's plate this dish.

Put your cream sauce at the bottom.

And then we're going to place this beautiful fish right on the center.

The little bit of fresh greens really looks nice and pretty.

And Seth, here is our pan-seared monkfish.

SETH: Wow.

It is a beautiful, colorful dish, and I cannot wait to try it.

WALFER: But before we do that, why don't you go meet Ruairi and he'll show you how to pour a perfect pint of Guinness.

SETH: All right.

Gotta have some Guinness.

Catch you back to the table?

WALFER: Sounds good.

SETH: Thanks.

Ruairi?

RUAIRI: How's it going, brother?

SETH: I hear you have quite the Guinness pouring pedigree here.

RUAIRI: Yeah, I guess so.

I'm a former Guinness pint-pouring champion, you know.

They say "former," but you never lose the title.

SETH: So, they give out awards for that?

RUAIRI: They do, amazingly.

SETH: All right, well I'm excited to see what it's all about.

RUAIRI: Okay, so the first most important thing is you get yourself a nice clean glass, okay?

And you're going to have your thumb and your index finger either side of the two harps.

You're going to stick it under here to guide it.

Front harp.

Straight back.

SETH: And you go right on the glass?

RUAIRI: Right on the glass.

And we're just going to let her fill away up there until she gets to the top of the harp and you start leveling it off and you just put your top back up so that your Guinness should be at the top of the harp line.

There are three million bubbles in a pint of Guinness.

And the reason is it's a nitrogen instead of a CO2, and it's agitated in the nozzle to create that creamy head.

It takes 90 seconds for a Guinness to settle perfectly and then you top it off.

It's like the old saying, "Good things come to those who wait."

So, once your 90 seconds has elapsed, you're going to grab your pint.

You're going to push back on the tap to top it off.

And then you want it to top so that there's a nice little dome on it, and there are no bubbles on top.

SETH: That was some true expertise and not a drop over the sides.

I'd like to at least just try my hand at this as a rank beginner.

RUAIRI: Absolutely, brother.

You're up.

SETH: Here we go.

All right, beautiful clean pint glass right here.

Going right on the harp.

RUAIRI: Lovely.

SETH: So far so good?

RUAIRI: So far so good, brother.

SETH: All right.

RUAIRI: You're a natural.

SETH: Start to tilt.

Uh-oh, feeling the pressure.

RUAIRI: It's not too bad.

It's not too bad.

She looking all right.

All right, Seth, so, I think we're at our 90-second mark there, brother, so you can give it a go at topping her off.

SETH: All right.

The pressure I'm feeling about getting it right to the top of the glass.

Let's see.

Not quite the perfect dome for a first try.

What do you think?

RUAIRI: Hey, God loves a trier, brother.

All right, Seth.

No offense, but I think it might be best if I poured a rest of these for the table.

SETH: Okay.

None taken.

RUAIRI: Cheers, brother.

SETH: All right, gentlemen, beautiful Irish spread on the table.

And I know Americans have created this craze.

You got to try to split the G on your first sip, but I've never done it before.

So, should we go for it?

RUAIRI: Absolutely, brother.

Let's go.

SETH: All right.

Sláinte?

RUAIRI: Sláinte.

JACOB: Sláinte.

WALFER: Sláinte.

SETH: Not even close.

Did any of us succeed?

JACOB: No, not even close.

SETH: But I'm here for this food.

This monkfish looks amazing.

I'm diving right in chef.

All right, that is a superb bite.

That monkfish has such a nice firm, meaty texture, and a great, mild, subtle flavor that pairs really nicely with that sauce.

And Chef, that little bit of acidity that you added with the lemon juice and the lemon zest kind of brightens the whole dish right up.

WALFER: Absolutely.

It gives a like nice sweetness.

RUAIRI: Yes.

And this dish is so special for us as well because monkfish has become so popularized in Ireland.

So, for many years, we were exporting all of our monkfish to France and we realized what a good thing they had going, so we decided to take it all back.

SETH: So, it's kind of the poor man's lobster, no more.

This is actually a delicacy.

RUAIRI: Yeah, it's the Irish man's lobster now.