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.

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Cashew Crusted Tilapia


CASHEW CRUSTED TILAPIA
McCormick and Schmick's Recipe

Serves 4

4 (5 to 6-ounce) tilapia fillets
flour, to dust
2 eggs, beaten with 2 tablespoons milk
1 1/2 cups finely ground cashews
1/4 cup vegetable oil
1 cup Jamaican Rum Butter Sauce (recipe follows)
1 tablespoon finely chopped red bell pepper
1 tablespoon finely chopped yellow bell pepper
1 tablespoon finely chopped green bell pepper
2 tablespoons scallions, thinly sliced

Jamaican Rum Butter Sauce
Makes 1 1/2 cups

1/2 vanilla bean, split
1/4 cup white rum
1/4 cup dark rum
pinch of saffron
1 tablespoon fresh lime juice
1/4 minced habanero pepper
1 tablespoon sugar
1/2 pound cold butter, cut into 1-inch cubes

To bread the Fillets: Bread the fillets by first dusting them with the flour, then dipping them in the beaten egg mixture, and finally coating them thoroughly with the ground cashews. Do the breading an hour ahead of serving time, allowing the fish to rest in the refrigerator before cooking.

To make the Sauce:  While the fish is resting, make the Jamaican Rum Butter Sauce and keep on the stove, but not over direct heat. (The sauce will break down if it is too hot.) Place the split vanilla bean into a saucepan.Add both types of rum, the saffron, lime juice, habanero pepper and sugar.Heat to gentle simmer until sugar has dissolved and alcohol has burned off, about 5 minutes.Remove the pan from the heat and stir in the butter to form into a sauce - a cube of butter at a time, allowing each piece to melt before adding more. Set sauce aside for serving.

To fry the Fish: Heat the oil in a large saute pan or skillet and pan-fry the tilapia over medium-high heat until the fish is golden brown on both sides, 2 1/2 to 3 minutes per side. Place the fish on serving plates and pour the sauce over them. Combine the chopped bell peppers to make a “confetti,” and sprinkle them over each portion. Sprinkle on the scallions.


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