McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




BBQ Mahi Mahi

McCormick and Schmick's Recipe

Serves 1

Mahi Mahi 
1 fish filet
vegetable oil
salt and pepper to taste
Preparation:  Heat oil in a saute pan.  Salt and pepper the filet.  Saute the filet for five or six minutes turning once.

Barbecue Sauce 
3 green apples, thickly sliced
1/2 cup molasses
2 cups ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
3 tablespoons mined chipolte peppers
1 chopped red onion
1/4 cup vegetable oil
2 cloves garlic
Preparation:  Heat oil in a pot, then add apples, red onion and garlic cloves.  Saute for 6 minutes or until soft, then add apple cider vinegar, ketchup, molasses, brown sugar and chipotle peppers. Puree mixture, then set aside.

Sauteed Spinach 
1 bunch of baby spinach, cut up
vegetable oil
salt and pepper to taste
Preparation:   Heat a saute pan and add the oil.  Put salt and pepper on the spinach.  Saute lightly.

Rock Shrimp Hash
2 cups hash browns
1/2 cup chopped rock shrimp
2 tablespoons Parmesan cheese
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon  basil
1/2 diced onion
3 teaspoons minced garlic
1 teaspoon vegetable base
1 teaspoon crab base
2 tablespoons vegetable oil
Preparation:  Saute the onion, shrimp, cumin, basil, garlic and oregano in the vegetable oil.  Cook the mixture 7 minutes, then add the crab and vegetable base.  Stir well to dissolve base, then add the hash browns. Finally, stir in the parmesan cheese.  Transfer to a pan, then cool and refrigerate.

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