Founded in St. Petersburg, Florida, Bonefish Grill specializes in market-fresh fish from around the world and other savory wood grilled specialties. Guests receive “chef’s coat service” and are guided through an innovative, seasonal menu and specials featuring the highest quality, fresh ingredients. Combined with a big city bar, Bonefish Grill offers hand crafted cocktails and an affordable distinct list of 30 wines by the glass offering a great match for any food pairing.

The restaurant provides a fun and lively place to eat, drink, relax and socialize any day of the week. The experience is based on the premise of simplicity, consistency and a strong commitment to excellence at every level. In fourteen years, the award-winning Bonefish Grill family has grown to more than 200 restaurants across the country.

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Beef and Egg Burger


BEEF and EGG BURGER
Bonefish Grill serves a half pound burger on a toasted brioche bun, fully dressed with sharp cheddar cheese, and a fried egg with a special sauce. You can also add bacon, avocado or mushrooms for an additional charge.

Creme Brulee French Toast


CREME BRULEE FRENCH TOAST
Bonefish Grill Recipe

Serves 4

French Toast:
1 loaf baguette bread
4 large egg yolks
2 large eggs, beaten
1 1/2 cups half and half
1 teaspoon vanilla extract
1 tablespoon Grand Marnier
2 tablespoons unsalted butter
2/3 cup sugar in the raw

Cut the baguette at a diagonal into 12 each 1 inch thick slices that are 4 inch long.  Combine the egg yolks, eggs, half and half, vanilla extract and Grand Marnier in a mixing bowl and whip with a wire whisk for 5 minutes or until mixture is light and fluffy. Place the baguette slices in a rectangular baking dish. Pour the egg mixture over the bread slices and chill in the refrigerator for 30 minutes. Turn the bread slices over in the dish and let sit in the refrigerator for 30 additional minutes. Drain excess egg mixture from the bread slices.

Working in four small batches, melt 1/2 tablespoon butter in a nonstick saute pan over medium heat. Place three slices of baguette in the pan and cook for 2 minutes. Turn slices over and cook for an additional 2 minutes. Place baguette slices on a broiler pan. Repeat until all the baguette slices are cooked. Evenly sprinkle sugar over each baguette slice. Place broiler pan under a hot broiler for 20-30 seconds until sugar is bubbly, but be careful not to scorch or burn the bread.

Arrange baguette slices on a warm platter and serve with Mascarpone whipped cream. Fresh berries and warm syrup are additional options as well….or rich chocolate ganache if you're feeling truly sinful.

Mascarpone Whipped Cream:
1/2 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1/4 cup mascarpone cheese

Place a metal or glass mixing bowl in the freezer for 1 hour. Combine cream, sugar and vanilla extract in the bowl and beat with a hand mixer until stiff peaks form. Slowly beat in the mascarpone cheese until incorporated. Place in a clean container, cover and chill for up to 4 hours.

Pork Chop Fontina


Boneless Pork Chop, Fontina Cheese, Garlic, Prosciutto, Mushroom Marsala Wine Sauce.

PORK CHOP FONTINA
Bonefish Grill Copycat Recipe

Pork Chops:
2 boneless pork chops
2 -3 tablespoons olive oil (or 1/2 olive oil 1/2 butter)
salt and pepper
1⁄2 cup Fontina cheese, shredded

Sauce:
1 tablespoon olive oil
3-4 slices prosciutto, chopped
2 cups baby bella mushrooms, sliced 
1⁄2 teaspoon garlic, minced
3⁄4 cup marsala wine
1 (15 oz.) can chicken broth
1 tablespoon cornstarch
salt and pepper

For the pork chops: Trim any excess fat from the chops. Season with salt and pepper.Brown the chops on both sides in a skillet. Place the pan in the oven and cook until the pork chops are fully cooked. Time will vary depending on the thickness of the chops, about 12-15 minutes in the oven.


For the Sauce: Prepare the sauce while the chops are cooking. Heat olive oil in a pan. Add the mushrooms and prosciutto. Cook for 8-9 minutes, until the mushrooms are tender and lightly browned.Add the garlic. Cook for another minute or two. Then removed the cooked mushrooms, prosciutto, and garlic and set aside. Add the marsala to the hot pan. Bring to a simmer and cook until the liquid has reduced to about 1/4 cup. Add the chicken broth. Return to a simmer and cook until a little more than 1 cup of liquid remains.

Place the cornstarch in a small bowl. Spoon a few tablespoons of the hot liquid into the cornstarch and stir until combined. (Dissolving the cornstarch in a small amount of liquid before adding to the sauce will help to prevent lumps from forming.) Then, add the cornstarch mixture to the pan and simmer for another minute or two to thicken. Return the mushroom mixture to the pan and simmer for a minute to reheat.

To serve: Upon removing the pork chops from the oven, sprinkle over the fontina cheese. Allow the pork chops to rest and the cheese to melt for a couple minutes. Then spoon the sauce over the chops and serve.

Steak Gorgonzola


Steak with Gorgonzola Cheese, Pumpkin Ravioli and Garlic Smashed Potatoes at Bonefish Grill


STEAK GORGONZOLA
Bonefish Grill Copycat Recipe

Serves:2

Grilled Steaks:
2 tenderloin steaks
extra virgin olive oil
McCormick Grillmate steak seasoning

Herbed Gorgonzola Butter:
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh thyme
1/4 teaspoon ground sage
4 tablespoons butter
2 ounces Gorgonzola cheese
4 tablespoons toasted pine nuts

Grilled Steaks: 1 hour before the actual cooking time, take the meat out to let it come to the room temperature. Pat the steak dry with paper towel and,sprinkle steak seasoning both sides On the skillet, drizzle extra virgin olive oil,and wait until you see the steam coming off from the skillet. Cook 6 minutes, and then flip and cook 5-6 more minutes for 1 1/2 inch thick steak. 

If the steak temperature was around 120 for medium rare, 125  for medium, place the sliced gorgonzola butter on top of the each steak and broil the steak till cheese gets melted and bubbly and take it off from the skillet. Serve.

Herbed Gorgonzola Butter:  In the skillet, toast the pine nuts to fragrant In the food processor, add chopped fresh rosemary, chopped fresh thyme, ground sage, butter, Gorgonzola cheese, and toasted pine nuts and grind them to combine. Form it into log and place them on the plastic wrap and wrap them tightly and twist both ends like candy wrapper. Slice about 1/4 inch Gorgonzola butter disc off from the log, and place it on top of the cooked steak and broil until it gets melted and bubbly.

Cilantro Lime Salad


CILANTRO LIME SHRIMP SALAD 
This salad at Bonefish grill has Roasted Corn, Black Beans, 
Feta Cheese, Grape Tomatoes, Red Onion and a Cilantro Lime Vinaigrette.

Cilantro Lime Vinaigrette:
1/2 cup cider vinegar
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon honey
1/4 teaspoon salt
1/4 cup olive oil

Whisk together first 6 ingredients; add oil in a slow, steady stream, whisking constantly until smooth. Whisk well before serving.



Cold Snap Tropical Seafood Ceviche



COLD SNAP TROPICAL SEAFOOD CEVICHE
Bonefish Grill Copycat Recipe

Ceviche Marinade:
2 tablespoons red pepper, diced fine
2 tablespoons poblano pepper, diced fine
2 tablespoons red onion, diced fine
2/3 cup pineapple,  cut into 1/4 inch cubes
1/2 cup jalapeno, minced fine with seeds
1/3 cup coconut milk, unsweetened and add honey (Use Coco Lopez)
1/3 cup lime juice, fresh squeezed
1/4 cup cilantro, chopped
2 tablespoons mint, chopped
To taste  Tabasco for extra heat if desired

Combine all ingredients in a medium glass bowl. Add par cooked chilled seafood, stir to combine well. Allow to marinate 2-3 hours in refrigerator. Stir every 30 minutes or so.

Seafood:
1 pound fish / shellfish, super fresh seafood
1 teaspoon blackening spice or old bay
2 tablespoons olive oil, extra virgin

Trim seafood to desired size, 1/2 inch chunks work well. Toss seafood with spice and olive oil. Place seasoned seafood on tray spread out. Broil 30 seconds to a minute to par cook. Stir once or twice during cooking. Transfer par cooked seafood to a different dish. Cook in refrigerator



Blueberry Cold Snap Cocktail


BLUEBERRY COLD SNAP COCKTAIL
Bonefish Grill Recipe                                                                    

1.5 oz Your Favorite Vodka                                                                                                                    .50 oz Art in the Age Organic Rhubarb Liqueur                            
10 each Blueberries                                                                        
1.25 oz Fresh Sour Mix                                                                  
2-3 dashes Lavender Bitters                                                                              

Combine the blueberries and the sour mix in a pint glass and muddle well. Add your favorite vodka, rhubarb liqueur and 2- 3 dashes of the lavender bitters. Shake and strain into a glass over ice. Or if you are a fan of Martinis, shake and strain into a chilled martini glass! Garnish with a fresh lavender flower for an aromatic touch.

Apple Martini


APPLE MARTINI
Bonefish Grill Copycat Recipe

Martini:
2 ounces of your favorite vodka
1/2 ounce Ginger Liqueur
2 ounces high quality, 100 percent apple juice
1 ounce Honey Apple Cinnamon Infusion

Honey Apple Cinnamon Infusion:
5 Red Delicious apples
2 cups honey
2 cups water
4–5 cinnamon sticks

To make Martini: Add all ingredients into a 16 ounce pint glass. Add ice until full. Shake 20 times, vigorously, and strain into frozen martini glass. Top with apple slice floating on top, then zest cinnamon stick on top of the floating apple garnish. 

Honey Apple Cinnamon Infusion:  Cut apples into 12 pieces per apple. Don’t worry about the seeds, as they will not taint the infusion. Combine honey, water, apples and cinnamon sticks in a large pot. Bring to a boil, stirring to dissolve honey. Boil for five minutes. Let sit for 30 minutes and strain into a container. Place container in an ice bath if intended for immediate use. Once cooled, the infusion is ready for use in preparing the Martini. Extra may be stored refrigerated for up to 10 days. The Infusion makes around one quart.