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.
Northwest Roasted Halibut
NORTHWEST ROASTED HALIBUT
McCormick and Schmick's Recipe
4 (4 -6 oz.) halibut fillets
2 tablespoons margarine, melted, but not hot
1 cup finely chopped hazelnuts
vegetable oil spray
2 cups frozen, mixed berries (blackberries, raspberries, blueberries, and/or strawberries) thawed
Fish: Preheat the oven to 400 degrees.Coat the halibut with the melted margarine and roll it in the crushed hazelnuts, coating well. Coat the baking pan with the vegetable spray and place the fish in the pan. Roast for 8 to 10 minutes or until the fish flakes.
Sauce: While the fish is roasting, puree the berries in a blender or a food processor. Pass the puree through a strainer to remove the seeds. The sauce may be heated or not.
Note: Fresh berries do not work as well as frozen, as frozen berries produce a juicier sauce