I went back to McCormick & Schmick's in Manhattan to talk with Executive Chef Chris Sellati about fish preparation. He first displayed some of the fresh fish of the day as the menu changes for each meal, to make sure that the fish is always fresh. Here are some photos of the Mediterranean Sea Bronzini that arrives already gutted and ready to "stuff" for preparation. Here is what little is needed to stuff it and here is a photo of how it is served, with this delicious sauce, rice and vegetables. The fish is broiled and thus the skin, already edible, gives just a bit of a crunch. Bronzini has been deboned as well, thus other than the tail and head, the whole fish goes down just fine. Mediterranean Sea Bronzino, by the way, is in the sea bass family. It does not have a "fishy" taste and is more on the flaky side vs tuna or swordfish.
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