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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Southwest Grilled Catfish



SOUTHWEST GRILLED CATFISH
McCormick and Schmick Recipe

Serves 4

4 (6 oz.) catfish filets
Southwest Seasoning (recipe below)

Brush the catfish lightly with olive oil and season with the southwest seasoning spice.  Grill until the catfish is cooked through. Serve with the sweet potatoes and braised fennel.

Southwest Seasoning Spice
3 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. granulated onion
1 tsp. granulated garlic
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. paprika
1 tsp. chipotle powder
1 tsp. ground cumin
1 tsp  ground coriander
Combine all ingredients together and use as a rub for catfish.

Braised Fennel
1 fennel bulb
2 cup low sodium chicken broth
4 garlic cloves
4 thyme sprigs
1 tablespoon olive oil

Trim the fronds off of the fennel bulb.  Cut the fennel into quarters.  Place in an oven safe dish.  Fill the dish with chicken stock ½ way up the fennel quarters.  Place the garlic and thyme around the dish.  Drizzle the olive oil over the fennel. Cover and bake in a 350 degree oven for 30-45 minutes or until the fennel is soft, depending on size. Remove the fennel from the liquid and serve.

Grilled Sweet Potatoes
2 sweet potatoes
olive oil
salt and pepper

Peel and slice the sweet potatoes ½ inch thick lengthwise. Boil the sweet potatoes for approximately 5 minutes. Drain the sweet potatoes and pat dry with a paper towel.  Lightly brush the sweet potatoes with olive oil, season with salt and pepper and grill until the sweet potato slices become soft but still hold together.

Recipe provided by Jason Boone, Executive Chef
McCormick & Schmick's Seafood Restaurant, Bethesda, Maryland

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