Bonefish Grill is a national chain of elegant seafood restaurants with great food at reasonable prices in a comfortable and lively atmosphere. Bonefish Grill specializes in market fresh fish prepared to order over an oak-burning grill, which gives the fish a tasty, even cook. The restaurant serves a variety of sauces and toppings to enhance the flavor of the fish. Fresh ingredients are added such as hearts of palm, pine nuts, artichokes, goat cheese and sun dried tomatoes. The menu includes some non-seafood options such as steaks, pork tenderloin, pasta and chicken dishes.

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Red Sangria



RED SANGRIA
Bonefish Grill Recipe

Serves 1

4 oz. Merlot
1 oz.Grand Marnier
1-2 oz. pomegranate juice
1-2 oz. mango juice
1 oz. cranberry juice
2 oz. soda water

Put ice in wine glass until glass is full. Add all ingredients. Transfer into shaker tin and mix back and forth 2 or 3 times to thoroughly mix. Add soda water. Add cherry, mango, lime wheel as garnish

Winter White Cosmo



WINTER WHITE COSMO
Bonefish Grill Recipe

Serves 1

2 oz cranberry vodka
0.75 oz Cointreau
1 oz fresh lime juice/simple syrup mixture
2 oz white cranberry juice
3 to 4 cranberries (floating as garnish)

Combine ingredients over ice in shaker tin.
Shake and strain into chilled martini glass.
Garnish with 3 or 4 frozen cranberries floating on the top.

Fish Amandine



FISH AMANDINE
Bonefish Grill Recipe

Serves 4

4 (7 oz.) pieces Wolf Fish
4 oz. shrimp
4 oz. lump crab
3 oz. sliced almonds
4 tablespoons of butter
finely grated zest of one lemon
salt and pepper to taste

Place the Wolf fish on a sheet pan lined with parchment paper. Combine shrimp and lump crab. Season the fish with salt and pepper then place the shrimp and crab mixture on top of the fish. Mix almonds, butter and lemon zest together. Spread on top of the shrimp and crab. Bake at 400 degrees for 7-9 minutes.

Salmon with Tomato Garlic Sauce



SALMON with TOMATO GARLIC SAUCE
Bonefish Grill Recipe

Serves 4

4 (6 oz.) portions salmon fillet
seafood seasoning, to taste
1/4 cup spinach, wilted or sauteed
1 oz. lump crab meat
1 1/2 oz lime tomato garlic sauce (recipe below)

Season and butter Salmon fillets. Prepare grill with a few brush strokes of oil to reduce sticking. Place fillets on grill. Cook 3 minutes on each side. Remove from grill and top immediately with spinach, lump crab and Lime Tomato Garlic sauce.

Lime Tomato Garlic Sauce
1/2 cup rough chopped sun-dried tomatoes
1/2 cup rough chopped tomatoes
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup chopped garlic
1/2 cup white wine
5 tablespoons sugar
1 cup heavy cream
2 teaspoons salt
1 teaspoon white pepper
2 teaspoons cold butter cut in small pieces

Place sun-dried tomatoes, tomatoes, lemon juice, lime juice, garlic, wine and sugar in saucepan. Bring to a simmer and reduce by 1/2 over medium high heat. Add heavy cream, reduce again until thick. Reduce heat to medium low heat slowly add butter mixing between additions until melted. Remove from heat when all butter is incorporated and keep warm while preparing the salmon.

Grouper with Mango Salsa



GROUPER with MANGO SALSA
Bonefish Grill Recipe

Serves 6

Mango, Craisins & Tomato Salsa
1 1/2 cups mangos (ripened)
1 1/2 cups Italian plum tomatoes, washed
1/4 cup Craisins
1/2 cup green onions (white & green, 1/4 inch dice)
2 cloves garlic, minced
1 jalapeno, thinly sliced  seeds removed
1/4 cup fresh lime juice
2 tablespoons honey
1/2 cup fresh cilantro, chopped
salt and pepper, to taste
1/2 teaspoon Cholula hot sauce
2 teaspoons chili powder

Grouper
6 (7 oz.) pieces grouper

To make the Salsa:  Prepare the Mango by peeling and remove the meat from the seed. Cut the mango into 1/4 in. dice then place in a stainless steel bowl. Cut the plum tomatoes into 1/4 in. dice and place into stainless steel bowl with the diced mango. Add the green onions, garlic, jalapenos (1 or 2, depending on how hot you like it), lime juice, cilantro, salt, pepper, Cholula Sauce, Craisins, honey and chili powder.

To make the Fish:  Season Grouper and char grill on a lightly oiled grill grate. After 5 minutes, turn fish over. Continue to grill for 5 minutes or until fish is cooked.

To Serve:  Place on a serving plate and top with Mango Salsa.

Chimichurri Sauce



CHIMICHURRI SAUCE
Bonefish Grill Copycat Recipe

Makes 10 Servings

8 cloves garlic, minced
1 teaspoon salt
1 teaspoon oregano
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
finely grated lemon zest from 3 lemons
4 oz. fresh lemon juice
1 bunch flat leaf Italian parsley
1 cup olive oil

Combine all ingredients in a food processor and pulse chop until all ingredients are approximately 1/8 inch in size. Add Italian parsley and pulse chop until parsley is 1/8 inch in size. Add the olive oil and blend in quickly. Do not over blend. Allow the sauce to marinate for 30 minutes before serving.


Black Cherry Mojito



BLACK CHERRY MOJITO
Bonefish Grill Copycat Recipe

Serves 1

1 1/2 oz Cruzan Black Cherry Rum
1/2 oz Cruzan Guava Rum
1 lime wedge
1/2 oz simple syrup
1 oz soda water
5 mint leaves
mint sprig flower (Garnish)

Place 5 mint leaves in glass. Squeeze lime wedge in glass and drop in glass. Add simple syrup. Muddle well to release mint flavor in mixture. Add ice. Add Cruzan Black Cherry Rum & Cruzan Guava Rum. Mix all contents. Don’t forget your soda water. Garnish with a crisp, mint sprig flower.

Fish Kabobs with Mediterranean Salsa



GRILLED FISH KABOBS WITH MEDITERRANEAN SALSA 
Bonefish Grill Copycat Recipe

8 bamboo skewers, soaked in water for a at least 1 hour
3/4 cup + 2 tablespoons olive oil, divided
2 tablespoons lemon juice
2 tablespoons fresh parsley, minced
1 tablespoon fresh thyme, minced
1 garlic clove, minced
black pepper, to taste
1 1/2 lbs. firm fleshed fish, such as halibut, sea bass or shark, washed, patted dry, cut into 1 1/2 inch cubes
Mediterranean Salsa (recipe follows below)
1 lemon, cut into 8 wedges, then cut in half to make 16 pieces
1 red, yellow or green bell pepper, washed, cored, seeded and cut into 1 1/2 inch squares

Soak skewers in water. In a large plastic bag or a medium, non reactive bowl, combine 3/4 cup olive oil, lemon juice, parsley, thyme, garlic and black pepper; stir to blend. Place fish in mixture;
toss lightly to coat. Seal or cover and marinate for 30 minutes in refrigerator.

Preheat grill. Remove fish from marinade; reserve marinade. Thread fish onto skewers alternately with lemon pieces and bell peppers. Brush grids of barbecue with remaining 2 tablespoons olive oil. Place skewers on rack and grill, turning frequently, until fish is just turning frequently, until fish is just barely opaque, about 8 to 11 minutes. Spoon Mediterranean Salsa on serving platter. Arrange kabobs on top.

MEDITERRANEAN SALSA

1 large red bell pepper, washed
1 1/2 tablespoons dried basil
1 large garlic clove, minced
1 jalapeno chili or other hot chili, veins and seeds removed, finely minced
4 oil packed sun dried tomatoes, drained and chopped
1/2 small red onion, chopped
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
salt to taste
pepper to taste
2 large tomatoes,seeded, diced
3 tablespoons chopped black olives

Place oven rack 5 to 6 inches from broiler element. preheat broiler. Line broiler pan or baking sheet with foil. Place red pepper on top. Roast on all sides until entire pepper is charred, about 15 to 20 minutes. Remove from oven and wrap the charred pepper in the aluminum foil used to line pan. Allow to rest 5 minutes. Remove foil; when cool enough to touch, remove core and seeds. Cut into a medium dice.

Using a food processor fitted with the metal blade, process basil leaves and garlic until finely chopped. Add jalapeno or other chili, sun dried tomatoes and red onion; process 10 seconds. Add olive oil, balsamic vinegar, red wine vinegar, salt and pepper; process 5 seconds. Carefully remove blade and stir in bell pepper, tomatoes and olives. May be used immediately or covered and refrigerated up to 24 hours. Makes about 2 cups