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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Roasted Mahi with Balsamic Glaze



MAHI with Balsamic Glaze
McCormick and Schmick Recipe

Serves 4

Pam or any non stick spray
4 (8 oz.) Mahi Filet
4 oz. Port Balsamic Glaze (recipe follows)
2 oz. olive oil
3 cups mushrooms, (or your preference)
12 ea. Cippolini onions
4 cups Yellow Tomato Sauce (recipe follows)

Preheat your oven to 400 degrees. Spray a baking tray with the nonstick spray. Season the Mahi with slat and black pepper to your liking. Place the Mahi on the tray and roast for 15 minutes, check at the half way point. While the fish is cooking take a large Sauté pan and heat on medium high heat, place the olive oil in the pan. Carefully add the mushrooms, allow to cook for3 minutes stirring regularly.Add the Cippolini onions and allow to cook for an additional 5 minutes.Pour the yellow tomato sauce in the pan with the mushroom mixture. Let this cook until it comes to a boil, stirring regularly.Once it has boiled remove from heat and reserve for service.

Remove from the oven and spoon one ounce of the glaze onto each piece of fish. Place the Mushroom Sauce down on the plate and top with the fish. Asparagus may be added to this dish for an extra vegetable if you would like. (Roast in the same oven as the Mahi for 7 minutes with a little olive oil and garlic.)


Port Balsamic Glaze
6 oz. Ruby Port
6 oz. balsamic vinegar
1/4 cup sugar

Combine all ingredients in a sauce pot. Bring to a boil and reduce the heat to medium low (maintain a simmer). Allow the sauce to reduce by half. Remove from the heat and reserve for service. This sauce can be held at room temp and tends to work better at that temperature.
                                                   

Yellow Tomato Marinara
2 tablespoons olive oil
1 tablespoon garlic, minced
1 tablespoon shallot, minced
4 pints sweet yellow tomatoes
1 cup white wine
3 cups chicken broth
salt and black pepper, to taste
1 tablespoon basil, thinly sliced

Using a medium sauce pan sweat the garlic and shallot in the olive oil. Once the garlic and shallots are done add the tomatoes and allow to cook until they have burst. Deglaze with the white wine and let reduce by half. Add the Chicken Broth and allow to reduce by almost a half. At this point you can remove and strain for a finer more smooth sauce or leave as is and have a more rustic sauce. Either way add the basil once you have removed from the heat and just before you store.

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