"Recipes from the Chef's Kitchen"

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McCormick & Schmick's
Seafood Restaurant

Harborside at National Harbor
145 National Plaza
National Harbor, Maryland 20745
(301) 567-6224


Chamichael Robinson - Executive Chef


Mahi Mahi
with an Apple Barbecue Sauce and
accompanied by Sauteed Spinach and Rock Shrimp Hash

The Mahi Mahi
Ingredients:
1)   One Filet
2)   Vegetable Oil
3)   Salt and Pepper to taste

Preparation:
1)   Heat oil in a saute pan.
2)   Salt and pepper the filet.
3)   Saute the filet for five or six minutes turning once.

The Barbecue Sauce
Ingredients:
1)   3 Green Apples - thick sliced
2)   1/2 cup Molasses
3)   2 cups Ketchup
4)   1 cup packed Brown Sugar
5)   1/4 cup Apple Cider Vinegar
6)   3 tbs. mined Chipolte Peppers
7)   1 chopped Red Onion
8)   1/4 cup Vegetable Oil
9)   2 cloves Garlic

Preparation:
1)   Heat oil in a pot, then add apples, red onion and garlic cloves.
2)   Saute for 6 minutes or until soft, then add apple cider vinegar, ketchup, molasses, brown
       sugar and chipotle peppers.
3)   Puree mixture, then set aside.

The Sauteed Spinach
Ingredients:
1)   1 bunch of Baby Spinach - cut up.
2)   Vegetable Oil
3)   Salt and Pepper to taste

Preparation:
1)   Heat a saute pan and add the oil.
2)   Put salt and pepper on the spinach.
2)   Saute lightly.


The Rock Shrimp Hash

Ingredients:
1)   2 cups Hash Browns
2)   1/2 cup chopped Rock Shrimp
3)   2 tbs. Parmesan Cheese
4)   1 tsp. Cumin
5)   1 tsp. Oregano
6)   1 tsp. Basil
7)   1/2 diced Onion
8)   3 tsp. minced Garlic
9)   1 tsp. Vegetable Base
10) 1 tsp. Crab Base
11) 1 oz. Vegetable Oil

Preparation:
1)   Saute the onion, shrimp, cumin, basil, garlic and oregano in the vegetable oil.
2)   Cookd the mixture 7 minutes, then add the crab and vegetable base.
3)   Stir well to dissolve base, then add the hash browns.
4)   Finally, stir in the parmesan cheese.
5)   Transfer to a pan, then cool and refrigerate.



In the Studio Kitchen with Chamichael Robinson
(left) and Lindsey Gustin (right)


Good Eating!!!