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.




Grilled King Salmon

McCormick and Schmick's Recipe

Serves 4-6

4-6 (8 oz.) portions of wild king salmon
1 cup haricot verts (string beans)
1/2 cup carrots, julienne cut
kosher salt and fresh cracked black pepper to taste

In a saute pan, heat 2 tablespoons of extra virgin olive oil. Season king salmon with salt and pepper, then place in hot pan top side down and cook for 3 minutes. Turn over and cook another 2 minutes. Remove from pan. Saute haricot verts and carrots in remaining oil. Serve fish with haricot verts and roasted potatoes.

Roasted Potatoes 
3 cups red potatoes
2 tablespoons chopped garlic
1 tablespoon chopped shallots
1 tablespoon fresh rosemary
extra virgin olive oil to coat
kosher salt and black pepper

Preheat oven to 350 degrees. Cut potatoes into quarters and rinse with cold water until water is clear. In a large bowl, place remaining ingredients. Add potatoes and toss. On a sheet pan, place potatoes and roast for 15 minutes, toss around a bit and finish roasting them for another 10 minutes. When finished cooking, add additional seasoning to taste.

Lemon Beurre Blanc
3 cups white wine
2 garlic cloves
1 diced shallot
1/2 cup whole unsalted butter

In a medium saucepan, heat white wine, garlic cloves, shallots and black peppercorns. Allow to reduce to about 4 oz. of liquid. Remove from heat and start to add butter in small pieces and whisk lightly. If sauce gets too thick, place back on heat to help loosen. Season with salt and pepper and serve when ready. Be sure not to let it get too hot or the sauce will break.

No comments:

Post a Comment