McCormick and Schmick's Recipe
Makes 4 servings
1 cup mixed wild mushrooms
3 ounces lobster meat
3 roasted plum tomatoes
3 ounces creole mustard buerre blanc (see notes)
10 ounces clarified butter
salt and pepper, to taste
1 tablespoon Cajun spice mix
1 teaspoon garlic, chopped
1 ounce sherry wine
Season the Rockfish lightly on both sides with Mequite spice. In a preheated non stick pan place rockfish fillet skin side down. Sear for 2-3 minutes until browned then flip and repeat. Place fillet on a sizzle pan and transfer to 350 degree oven to finish cooking. In a medium size sauté pan heat clarified butter then add garlic and then mushrooms until slightly wilted then deglaze with sherry reduce 1 to 2 minutes then add the lobster. Season with salt and pepper.
Place preroasted plum tomato in 350 degree oven to warm and pull your fish. Put the asparagus on grill and watch closely not to burn just char the asparagus lightly or until slightly tender about 2 or 3 minutes.
To present dish- Place grilled asparagus pointing outward at 12, 4, 7 o’clock positions, pile mushroom-lobster saute in center of plate, then arrange roasted tomatoes at 2,6, and 10 o’clock positions. Place Rockfish on mushroom and lobster saute and drizzle creole buerre blance around and over the rockfish. Garnish with fresh herbs and lemon.
Notes: Buerre blanc is a lemon butter sauce. Start with half a stick of melted butter and then add some lemon juice and a bit of creole mustard to get a taste that you like.