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.

Logo

Logo

Search

Sesame Mahi Mahi



SESAME MAHI MAHI with Pineapple Glaze
McCormick and Schmick Recipe

Serves 6

Fish
1 teaspoon sesame oil
6 oz. Mahi Mahi filet
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
1 tablespoon vegetable oil

Pineapple Glaze
1 teaspoon sesame oil
2 teaspoons sliced fresh ginger
1 tablespoon chopped garlic
1 teaspoon chopped shallots
1 jalapeno pepper, sliced
1/8 cup white wine
2 tablespoons white vinegar
1 (46 oz.) can pineapple juice
1 tablespoon lime juice
1 teaspoon honey
2 tablespoons water
2 tablespoons corn starch
2 teaspoons chopped cilantro

To make pineapple glaze: Heat 1 teaspoon sesame oil in sauce pot. Sauté ginger, garlic, shallots and jalapeno. Deglaze with wine and vinegar and reduce by half. Add honey, pineapple and lime juice and bring to a simmer for 5 minutes. Make a slurry with cornstarch and water and add to the sauce while whisking. Bring to a boil, strain through a fine strainer and add cilantro. Keep warm.

To make fish:  Brush fish with 1 teaspoon sesame oil and coat fish with mixed sesame seeds. Heat 1 tablespoon vegetable oil in a saute pan and sear Mahi Mahi until cooked to desired doneness. Top fish with 2 tablespoons pineapple glaze. Serve with steamed rice and your favorite steamed vegetable.

Recipe provided by Scott Cruz, Executive Chef
M&S Grill, Reston, Virginia

No comments:

Post a Comment