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.




Mango Barbecued Swordfish

McCormick & Schmick's Recipe

Serves 2

Mango Barbecued Swordfish:
2 (7 oz.) swordfish steaks
2 tablespoons vegetable oil
1/2 cup Mango Barbecue Sauce (recipe below)
1/2 cup long grain rice
3/4 cup Coconut Curry Sauce (recipe below)
6 tablespoons Tropical Fruit Salsa (recipe below)
cilantro, for garnish

Oil and season the fish with salt and pepper, and grill for 4 minute per side, or until just done. Baste frequently with the Mango Barbecue Sauce. Prepare the rice per package directions, and when done, pour 1/2 the Coconut Curry Sauce in and toss to coat. Place the rice in the center of the serving plates. Place the fish on the rice and drizzle the remaining sauce around the plate. Top the fish with the salsa and sprigs of cilantro.

Coconut Curry Sauce:
1 cup coconut milk
1 tablespoon freshly squeezed lime juice
1/4 cup peanut butter
1 cup chicken stock
3 tablespoons green Thai curry paste
2 tablespoons chopped fresh cilantro
2 teaspoon kosher salt

In a small saucepan over medium-high heat, combine all ingredients and simmer for 8 to 10 minutes until somewhat thickened. Makes 2 cups.

Mango Barbecue Sauce:
4 tablespoons coconut milk
1/2 cup hot mango chutney
1 mango, peeled and diced
2 tablespoons chopped cilantro
4 tablespoons store bought barbecue sauce

Combine all ingredients in food processor and puree until smooth. Makes 1 cup.

Tropical Fruit Salsa:
2 tablespoons fresh mango, diced 1/4 inch
2 tablespoons fresh papaya, diced 1/4 inch
4 tablespoons fresh pineapple, diced 1/4 inch
2 tablespoons diced red onion
2 tablespoons diced red bell pepper
2 teaspoons freshly squeezed lime juice
salt, pinch
pepper, pinch
cumin, pinch
1 teaspoon cilantro
2 splashes triple sec

Combine all ingredients, season to taste. Makes about 1 cup.

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