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.

Logo

Logo

Search

Loading...

Macadamia Topped Dorado






Macadamia Nut Topped Dorado with Pineapple Rum Sauce
Bonefish Grill Recipe

Serves 2

1/3 cup creamy peanut butter
2 tablespoons coconut milk
1 teaspoon fish sauce
½ teaspoon chopped fresh chili pepper
1 teaspoon shredded fresh basil leaves
½ cup chopped Macadamia nuts
2 6-ounce portions mahi mahi
Salt and pepper
Pineapple Rum Sauce (see recipe below)

Combine the first six ingredients in a large bowl and blend well. Meanwhile, lightly rub gas or charcoal grill grates with an oiled cloth. Preheat the grill. Season the mahi mahi with salt and pepper and grill on one side for 5 minutes. Turn the fish over and top each portion with the reserved Macadamia nut topping. Continue grilling for 5 minutes, until the fish is cooked to taste. Serve with Pineapple Rum Sauce.


Pineapple Rum Sauce
Makes 1-1/2 cups

1 cup peeled fresh pineapple, cut in 1/4-inch dice
2 tablespoons green onions, cut in 1/4-inch dice
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
2 tablespoons dark rum
1 tablespoon dark brown sugar
Salt and pepper, to taste

Combine all ingredients in a stainless steel bowl and mix gently, but thoroughly. Refrigerate for two hours before serving.

No comments:

Post a Comment