"Recipes from the Chef's Kitchen"
McCormick & Schmick's
2010 Crystal Drive
Arlington, Virginia 22202
Edward Maldunado -
Fall Swordfish with Brussel
Sprouts & Fingerling Potatoes
1) 7 oz. Swordfish Fillet
2) 1/8 tsp. Salt & Pepper Mix
3) 1 oz. Olive Oil Blend
4) To Baste Scampi Butter
5) 1 tbs. Soybean Salad Oil
6) 1 oz. Pancetta, diced 1/4"
7) 3 oz. Roasted Fingerling Potatoes
8) 2 oz. Roasted Cipollini Onions
9) 2 oz. Brussels Sprouts, quartered
10) 1/2 oz. Balsamic Glaze (purchased)
11) 1/4 tsp. Salt & Pepper Mix
12) 1 oz. Lemon Butter Sauce
1) Season both sides of the fish with salt & pepper mix.
2) Oil the grill where the fish will be cooked.
3) Place the fish on the hot part of the grill to mark.
4) Grill until cooked throughout (approx. 3-1/2 minutes per side).
5) Baste with scampi butter.
6) Heat oil in sauté pan over medium-high heat; add pancetta
and cook until it begins to crisp and render (approx. 2 to
7) Add roasted potatoes and cipollini onions; toss well and
place in a 450-degree oven for approx. 2 to 3 minutes.
8) Place Brussels sprouts in a 350-degree fryer and cook for
approximately 1 minute; place in paper food tray and allow
to drain well.
9) Add Brussels sprouts to potato/cipollini mixture and toss well
with balsamic glaze and season with salt & pepper mix.
1) Mound vegetables in the center of the plate.
2) Center the fish on top of the vegetables.
3) Lightly drizzle lemon butter sauce on the
plate around the edge of the potatoes
Signature Butternut Squash Orzo
1) 6 oz. Regional Seasonal Orzo (mold in 5-1/2 oz portion cup)
2) 4 oz. Butternut Squash - cut into small cubes
3) 1 oz. Lemon Butter Sauce
4) Crispy Capers
5) Pinch Fresh Lemon Zest
6) Pinch Chopped Parsley
1) Put cooked orzo in a dish and add the butternut squash.
2) Add capers to the dish and also the lemon zest.
3) Top with chopped parsley.
4) Pour lemon butter sauce around the edge.