Bonefish Grill Recipes Foods
Vote List
9  items 478 votes 387 voters 107,922 views by  Power
Ranker
more info

Bonefish Grill Recipes

Bonefish Grill recipes, a helpful guide to preparing your favorite dishes from the Bonefish Grill menu at home. These copycat recipes are typically not based on exactly the method used at Bonefish Grill, but are modeled closely on the flavor and texture of Bonefish Grill's food, making it easier than ever to bring these great tastes to your house for cheap.

From the cheesy biscuits at Red Lobster to the amazing sauces at Buffalo Wild Wings, it's always tempting to go out for a delicious treat at one of the numerous chain and franchise restaurants dotting the landscape. But eating out at restaurants all the time can be a costly proposition. Not to mention the fact that, at restaurants, you have no portion control, and can't alter the recipes, ingredients or style of cooking to suit your own taste.

Bonefish Grill was founded in 2000 in St. Petersburg, FL, and now boasts over 150 franchises in 28 US states. The restaurant is known for featuring rare fish on its dishes, usually at least eight a day. Menu favorites include the "Bang Bang Shrimp" and the "Pomegranate Martini," which is served with frozen grapes.

What are the best Bonefish Grill recipes? Making Bonefish Grill recipes in your home gives you all of these options, while saving you money, and providing the same great diversity and taste that you'd find at your favorite casual dining spot. This list collections the best copycat Bonefish Grill recipes from around the Web.
</>
  1. 1
    Up 94
    Down 20

    Bangbang Shrimp

    1 lb shrimp , shelled and deveined smaller shrimp works best
    1/2 cup mayonnaise
    1/4 cup Thai sweet chili sauce
    3 -5 drops hot chili sauce , just a few drops
    1/2-3/4 cup cornstarch , to coat the shrimp in

    - Mix mayo and sauces for coating.
    - Bread shrimp in cornstarch.
    - Deep fat fry the shrimp until lightly brown.
    - Drain on paper towel, put shrimp in a bowl and coat with the sauce.
    - Serve in a lettuce lined bowl, top with chopped scallions.

  2. 2
    Up 101
    Down 40

    Corn Chowder with Lump Crab

    1 russet potato, peeled and cubed
    5 slices bacon, diced
    1/2 onion, chopped
    1 (6 ounce) can crab meat, drained
    1/2 teaspoon parsley flakes
    2 tablespoons butter
    1/3 cup all-purpose flour
    1/4 cup dry white wine (optional)
    1 cube chicken bouillon
    1 1/2 cups milk
    1 (15 ounce) can creamed corn
    salt and pepper to taste

    - Wrap potato cubes in plastic wrap, and microwave for 30 seconds.
    - Set aside.
    - Cook bacon over medium heat until heated through, and add chopped onions.
    - Cook and stir until onions are clear. Stir in crab meat and parsley flakes. Set aside.
    - Melt butter in a large stock pot over low heat.
    - Whisk in flour until mixture becomes creamy and takes on a eggshell color.
    - Continue to cook for a few more minutes, stirring occasionally.
    - Stir in wine.
    - Dissolve chicken bouillon in milk.
    - When the flour mixture is crumbly, slowly whisk in the milk.
    - Mix well in order to eliminate all lumps.
    - When the mixture is creamy and hot, stir in bacon mixture, cubed potatoes, and creamed corn.
    - Season with salt and pepper to taste.
    - Simmer for 10 minutes.
    - For a creamy curry variation add 2 tablespoons curry powder after adding the wine to the flour mixture, and substitute cooked, cubed chicken for the bacon.

  3. 3
    Up 56
    Down 14

    Diablo Shrimp Fettuccine

    1 lb medium shrimp , peeled and deveined if desired (31 to 35 per pound)
    1 teaspoon crushed red pepper flakes (or more, to taste)
    6 tablespoons extra virgin olive oil
    1 1/2 tablespoons salt
    1/4 cup cognac or 1/4 cup brandy
    1/4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves from 1 or 2 heads)
    1/2 teaspoon sugar
    1 (28 ounce) can diced tomatoes , drained
    1 cup dry white wine
    1 lb dried fettuccine pasta or 1 lb spaghetti
    1/4 cup minced fresh parsley leaves

    - Bring 4 quarts water to a boil in large Dutch oven or stockpot.
    - Heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
    - Toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
    - Add shrimp to hot skillet and quickly arrange in single layer.
    - Sear until bottom of shrimp forms small spot of crust, about 30 seconds.
    - Remove skillet from heat, turn shrimp over.
    - Add cognac; pause until cognac has warmed slightly, about 5 seconds.
    - Return to high heat.
    - Wave lit match over pan until cognac ignites, shaking pan.
    - Remove shrimp to medium bowl and set aside.
    - Allow empty skillet to cool, off heat, for 2 minutes.
    - Return to burner over low heat.
    - Add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
    - Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine.
    - Increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
    - Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
    - Off heat, stir in remaining 1 tablespoon olive oil.
    - Add pasta and 1 tablespoon salt to boiling water.
    - Stir to separate pasta, and cook until al dente.
    - Reserve 1/3 cup pasta cooking water and drain pasta.
    - Transfer drained pasta back to now empty Dutch oven or stockpot.
    - Add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water.
    - Toss to coat.
    - Divide pasta among warm serving plates.
    - Top with a portion of sauce and shrimp.
    - Serve immediately.


    Read more: http://italian.food.com/recipe/shrimp-diablo-w-fettuccine-24151#ixzz1iHg6OjRa

  4. 4
    Up 31
    Down 4

    Maryland Crab Cake

    1 pound crabmeat
    2 slices white bread, crusts trimmed
    1 egg, beaten
    1 tablespoon mayonnaise
    1 teaspoon Dijon-style prepared mustard
    1 teaspoon Worcestershire sauce
    1 tablespoon Old Bay Seasoning TM
    2 tablespoons butter

    - Pick the crab meat to remove any remaining pieces of shell.
    - Pick bread into small pieces and place in medium-size bowl with crabmeat.
    - Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™.
    - Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. - -- Form into patties. make 6 good-size cakes.
    - Heat 2 tablespoons of butter in a skillet.
    - Fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

  5. 5
    Up 33
    Down 16

    Pecan Parmesan Crusted Rainbow Trout

    1ea rainbow trout fillet (whole piece) (tail removed)
    2oz pecan & parmesan crust topping
    1/2oz salt & pepper mix
    Vegaline spray
    1oz artichoke hearts (chopped)
    /4oz basil (rough chopped)
    1/4oz fresh lemon juice
    1/8oz shallots, minced
    1/4oz white wine, Regina
    2oz unsalted butter (cut in cubes 1/2"x1/2")
    4oz couscous
    1ea tomato gratin
    1/8oz fresh basil, chiffonade

    Lemon Butter Sauce:
    Lemon juice, fresh squeezed, 8oz
    White wine, Regina, 4oz
    Fresh garlic, minced, 3oz
    Fresh shallots, minced, 1oz
    Heavy cream, Borden, 6cup (48oz)
    Cold water, 2oz
    Corn starch, 1oz

    - Heat lemon juice, white wine, garlic & shallots on high
    - Cook until lemon juice & wine reduce by ½ (approx. 2 minutes)
    - Add heavy cream, lower heat to medium & cook until cream boils.
    - Stirring with a whisk constantly.
    - Cook cream for 2 minutes.
    - Mix cold water & corn starch together to make a slurry.
    - Add slurry to lemon cream sauce & whisk for 1 minute.
    - Pour into a metal 6th pan and keep in hot well on the cook line for service

    Pecan & Parmesan Crust :

    2 cups grated parmesan reggiano-14oz
    2 + 1 cups chopped pecans (pre-chopped) - 18oz
    2 cups Panko bread crumbs- 10oz
    1/2oz kosher salt-
    1/2oz black pepper

    - Put all ingredients (EXCEPT 1 cup pecans) together.
    - Grind until a rough fine chop (2 minutes).
    - Remove from bowl & put into a plastic 3rd pan
    - Add in last cup of chopped pecan & mix with hands until you can see pieces of pecan spread throughout the mixture
    - Cover with an airtight lid & refrigerate
    - Label, date, rotate & store

items 1 - 5 of 9

got a blog or website?

embed this list

viewers of this list also saw...

more popular lists