Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Chilean Sea Bass


CHILEAN SEA BASS
Morton's Steakhouse Copycat Recipe

Serves 4

Fish
4 (4 ounce) Chilean sea bass fillets
salt and pepper

Marinade
1 small red onion, chopped
1/2 cup green onion, whites included, finely diced into rounds
2 tablespoons olive oil
1 tablespoon lemon zest
1 tablespoon orange zest
1 tablespoon lime zest
1/2 cup fresh squeezed lemon juice
1/2 cup fresh squeezed orange juice
1/2 cup fresh squeezed lime juice
2 garlic cloves, minced
1/2 tablespoon ginger root, grated
1/8 teaspoon sea salt
1/2 tablespoon cracked black pepper
1 pinch garlic salt

Salsa
1 medium mango, diced
1 cup fresh pineapple, diced
1 cup fresh cilantro, chopped
2 tablespoons red onions, finely chopped
1 jalapeno, seeded, finely diced (optional)
2 tablespoons green onions, whites included, finely diced into rounds
2 tablespoons lime juice
1 tablespoon agave nectar
1 pinch salt
1 pinch cracked black pepper

Mix all salsa ingredients together in a bowl until combined. Season both sides of fillets with salt and pepper.

Preheat grill to high heat. Brush hot grill rack with olive oil to prevent sticking. Mix all marinade ingredients together in a bowl. Reserve half for grilling process. Place sea bass fillets in glass baking dish or container. Pour marinade over top. Let set for 7-10 min turning once. Place fillets about 1/2 apart on grill pouring their marinade juices over top of them. Grill for 7 minutes then turn over, pour reserved marinade over top of them and continue grilling for an additional 7 minutes or until easily flaked with a fork. Transfer to serving plate, top with salsa.


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