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.
Chilean Sea Bass with Soba Noodles
CHILEAN SEA BASS with Soba Noodles
McCormick & Schmick’s Recipe
any nonstick spray
4 (6 oz.) portions of sea bass
1 cup Hoisin BBQ (see recipe below)
2 cups ginger miso broth (see recipe below)
1/2 cup mushroom medley
1 lb. cooked soba noodles (buckwheat works well)
20 broccoli crowns
Preheat oven to 375 degrees Using the spray lightly coat a large saute pan and place it on a medium high heat. Season the fish with a little salt and pepper. Carefully place the fish in the pan once it has reached temperature. Sear both sides of the fish ensuring a good browning on both sides.
Place the fish on a baking tray and baste liberally with the BBQ sauce and place in the oven for 15 minutes. While the fish is in the oven, combine the mushrooms, broccoli, miso broth in a pan. Bring the broth to a boil and allow to cook for 2 minutes. Add the soba noodles and stir well. Allow this mixture to cook for a minute or two. Remove from heat and place into your serving vessel. Remove the fish from the oven and place onto a serving platter spooning any extra sauce on top.
Hoisin BBQ Sauce
1 teaspoon minced garlic
1 1/2 teaspoon minced ginger
1 tablespoon chopped cilantro
1/2 cup Hoisin sauce
2 tablespoons yellow miso paste
4 tablespoons Sake
2 tablespoons soy sauce
1 tablespoon honey
1/2 teaspoon Sambal Chili Paste (optional)
Combine all ingredients in a sauce pot. Place on a medium flame and bring to a boil. Allow to cook for 3 minutes. Remove form the heat and reserve. This can be made ahead of time and held until you are ready for use.
Ginger Miso Broth
2 cups water
1 tablespoon miso paste
1 tablespoon ginger, crushed
1 teaspoon soy sauce
1 tablespoon green onions, thinly sliced
Combine all ingredients and bring to a light boil. Remove from the heat and strain out the ginger.
Add the green onions once you have cooled the sauce. This can be made ahead of time and reserved for use.
2 button mushrooms
4 shitake mushrooms
1 portabella mushroom
Slice all of the mushrooms into thin slices in similar sizes. Combine and mix well.