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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Blackened Sea Bass



BLACKENED SEA BASS with Avocado Relish
McCormick and Schmick Recipe

Serves 4

Fish
4  (7 oz.) Bluenose Sea Bass (or other sea bass)
2 tablespoons blackening spice
1 tablespoon olive oil

Mix blackening spice with oil.  Rub each piece of fish with 2 teaspoons of the mixture on both sides.  Set aside.

Relish
4 Roma tomatoes, seeded and small diced
1 avocado, diced
2 tablespoons white onion, diced
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice
2 teaspoons jalapeno, minced
1/2 teaspoon salt

Toss all ingredients together and let marinate in the refrigerator for 30 minutes (or while you cook the fish). Do not let mixture sit more than one hour or it will start to turn brown. Cook fish in a preheated iron skillet for 2 to 4 minutes on each side depending on thickness. Remove from pan and serve over steamed asparagus and jasmine rice. Top with avocado relish and garnish with lime wedge.

Recipe provided by Christin Hale, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Providence, Rhode Island

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