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.
Grouper with Mango Salsa
GROUPER with MANGO SALSA
Bonefish Grill Recipe
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
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.