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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Parmesan Crusted Sole



PARMESAN CRUSTED SOLE
McCormick and Schmick's Recipe

4 sole or 2 large halibut filets
1 cup panko bread crumbs
1/2 cup grated Parmesan Reggiano cheese (or regular parmesan)
2 egg whites, beaten
lemon
butter or olive oil for cooking
salt and pepper

Sprinkle the fish with salt and pepper. Squeeze a bit of lemon on the filets. In a small bowl, beat the egg whites. Combine the panko and cheese together in a bowl and set next to the egg whites.

Coat the fish in the egg whites. Dredge the fish in the panko mixture.Heat a large nonstick skillet to medium high. Heat either olive oil or butter in the pan. Cook the fish for 3-4 minutes on each side, depending on thickness. Once the fish is white and flakey, it is done.

Notes:  If you are using a thicker halibut filet, preheat the oven to 400 degrees. After searing the fish on each side for 4-5 minutes, transfer the pan directly into the oven and cook until the outside is crispy and the halibut is thoroughly cooked, about 4 minutes.

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