Bonefish Grill : The Restaurant Recipe Blog

Nov
12
2014

Bonefish Grill’s Spicy Tuna Bowl

Posted by: ChefTom in Categories: Bonefish Grill, Recipes.

At Bonefish Grill their motto is “happiness starts when you walk in the door”.  Today’s secret recipe (below) will bring some of that happiness into your own home.  They recently launched an exciting new menu and one of the delicious dishes is the spicy tuna bowl.  This fresh and flavorful dish combines premium sushi grade tuna with avocado and fruit salsa over fluffy rice.

You can get the recipe for Bonefish Grill’s fruit salsa on our forum: Go Here

Enjoy!

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New Secret Recipe
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Bonefish Grill’s Spicy Tuna Bowl

6 oz. tuna sashimi slices
1 cup cooked Basmati Rice
3 oz. fruit salsa (recipe here)
1 avocado (quartered)
1/4 cup carrot slices (thinly sliced)
4 sprigs of cilantro
Crispy wontons or fried onions for garnish
sweet chile sauce

Lightly sear the tuna sashimi.

On a plate, place tuna sashimi slices on top of cooked rice.

Fan avocado slices out and place next to the tuna.

Pour fruit salsa over the tuna.

Garnish with carrot slices, sprigs of cilantro and crispy wontons.

Serve with soy sauce and sweet chile sauce.

Source: Recipe Secrets Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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Jul
09
2014

The hazy, hot and humid days are upon us and I have just the thing to keep you cool.  Today’s secret recipe will show you how to make Bonefish Grill’s signature red sangria.  This popular cocktail combines red wine with an assortment of fresh fruit juices and a splash of soda water.  Garnish with a cherry and a wedge of lemon and lime.  Sipping on one of these is a great way to relax after a hard days work.

You can find a kid-friendly alcohol free version of this sangria recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Bonefish Grill’s Signature Red Sangria

Merlot – 4 oz
Grand Marnier – 1 oz
Pomegranate Juice – 1-2 oz
Mango Juice – 1-2 oz
Oceanspray Cranberry Juice – 1 oz
Soda Water – 2 oz

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. Don’t forget 2 cocktail straws.

Tip #1:  Add some sugar to the mixture if you want a sweeter sangria, or use a pomegranate juice and mango juice that has been sweetened already.

Tip #2:  Add more pomegranate or mango juice to the mixture if you want a fruitier sangria and less if you want a more distinct red wine flavored sangria.

Serves 1

Source: Bonefish Grill
Until Next Time… Be Well!

Kind Regards,

Ron

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Apr
09
2014

Bonefish Grill is known for its fresh and flavorful seafood dishes served in a casual atmosphere.  With today’s secret recipe you can prepare one of their delicious dishes at home.  This hearty and unforgettable dish takes fresh salmon and grills it over a cedar plank to give it a wonderful smokey flavor.  To add even more flavor, the salmon is topped with chopped chorizo sausage and a lemon butter sauce.  You can get your own cedar planks to use with this recipe here.

If you want even more salmon recipes then check out this great recipes from our forum: Go Here

Enjoy!

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Bonefish Grill’s Wild Alaskan Salmon Cedar-Plank Stlye with Chorizo
Topping

Chorizo Topping:

1 pound chorizo sausage
1 cup seasoned bread crumbs
Zest of 1 medium lemon

Place chorizo on a hot fire-burning grill and cook to well done.

Cool cooked sausage in the refrigerator for 1 – 2 hours.

Cut cooled sausage in chunks and place in blender or food processor. Pulse until finely chopped.

Pour the ground sausage into a stainless steel mixing bowl. Add bread crumbs and lemon zest, and mix well.

Lemon Butter Sauce

1/2 cup dry white wine
1/4 cup heavy cream
2 teaspoons salt
3 tablespoons lemon juice
10 tablespoons chilled unsalted butter

Simmer wine and lemon juice for 15 minutes.

Slowly add cream and cook until slightly thick.

Turn heat to low and slowly whisk in chilled butter until the sauce emulsifies.

Wild Alaskan Salmon Cedar-Plank Style

(8) 5” x 3” lengths of untreated cedar plank
(8) 7-ounce filets of Salmon (May choose to cook larger filets on large Cedar Planks)
Chorizo topping
Lemon butter sauce

Soak the cedar planks in water for a minimum of 3 hours before grilling.

Place one salmon filet on each wet plank, skin-side down.

Top with 2 ounces of the chorizo breadcrumbs.

Place on a hot fire-burning grill and cover with a metal lid. Because it has been well soaked with water, the wood will smoke, but should not ignite.

Cook for 15 minutes, or until the Salmon is medium-well done.

Slide wood and Salmon onto serving plates and drizzle with lemon butter sauce.

Serves 8

Source: Bonefish Grill

Until Next Time… Be Well!

Kind Regards,

Ron

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Feb
19
2014

Today’s secret recipe (shown below) brings a flavorful twist to grilled seafood.  At Bonefish Grill they serve a grilled snapper dish with a lime tomato garlic sauce that’s out of this world.  The combination of fresh flavors in this sauce compliments the fish very well.  The best part about this sauce recipe is you can easily use it with grouper, salmon, or any fish of your choice.  Pair this dish with a glass of your favorite Pinot Grigio.

We also have some more snapper recipes on our forum for you to check out: Go Here

Enjoy!

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New Secret Recipe
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Bonefish Grill’s Snapper with Lime Tomato Garlic Sauce

4 x 6oz. portions snapper 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 Snapper 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 tbsp. sugar
1 cup heavy cream
2 tsp. salt
1 tsp. white pepper
2 tsp. 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 snapper.

Serves 4

Source: Bonefish Grill
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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