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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Swordfish Siciliana



SWORDFISH SICILIANA
McCormick and Schmick Recipe

Serves 4

4 ( 8 oz.) pieces of swordfish
1 small yellow onion, diced
1 teaspoon chopped garlic
1 cup pitted kalamata olives
2 cups chopped Roma tomatoes
2 tablespoons capers
1/2 cup fresh basil
1 teaspoon crushed red pepper
2 oz. white wine
1 tablespoon unsalted butter
salt & pepper to taste

For the sauce, cook the onions in the oil in a large saute pan on medium low heat for 10 minutes, until the onions are soft. Add the garlic and cook for 30 seconds. Add the chopped tomatoes, smashing them in the pan with a fork, plus the salt and pepper. Simmer on low heat for 15 minutes. Add the white wine and simmer for 10 more minutes to reduce the liquid. Add the basil, capers, crushed red pepper and butter and cook for 1 minute more.

For the fish: Brush the swordfish with olive oil, and sprinkle with salt and pepper. Grill on high heat for 5 minutes on each side until the center is no longer raw. Do not overcook. Place the sauce on the bottom of a plate, arrange the swordfish on top, and garnish with basil leaves. Serve hot or at room temperature.

Recipe provided by Christian Ianni, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Virginia Beach, Virginia

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