5 Easy And Delicious Bonefish Grill Recipes You Can Make At Home

5 Easy And Delicious Bonefish Grill Recipes You Can Make At Home

When it comes to easy and delicious recipes, bonefish grill is always a great option. Here are 5 recipes from bonefish grill that you can make at home:

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Bonefish Grill’s Ahi Tuna


– 1 pound sushi grade ahi tuna

– 1/4 cup soy sauce

– 1/4 cup rice vinegar

– 1 tablespoon wasabi paste

– 1 teaspoon honey

– 1/4 teaspoon sesame oil

– 2 green onions, thinly sliced

– 1 tablespoon vegetable oil

– 2 tablespoons sesame seeds


– In a small bowl, whisk together soy sauce, rice vinegar, wasabi paste, honey and sesame oil.

– Place the tuna in a large resealable bag and pour the marinade over it. Marinate for 30 minutes, turning the bag occasionally.

– Preheat a grill or grill pan over medium-high heat.

– Remove the tuna from the bag and discard the marinade. Grill the tuna for 1-2 minutes per side, or until seared on the outside but still pink in the center.

– Slice the tuna into thin strips and place on a platter. Top with green onions and sesame seeds. Serve immediately.

Bonefish Grill’s Bang Bang Shrimp


– 1 pound peeled and deveined shrimp

– 1/2 cup mayonnaise

– 1/4 cup Thai sweet chili sauce

– 1 tablespoon honey

– 1 teaspoon sriracha sauce

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1/2 cup all-purpose flour

– 1/4 cup cornstarch

– 1/2 teaspoon baking powder

– 1/4 teaspoon cayenne pepper

– 1/2 cup milk

– 1/4 cup vegetable oil

– 1/4 cup chopped green onions


– In a large bowl, whisk together mayonnaise, Thai sweet chili sauce, honey, sriracha sauce, salt and black pepper.

– Add the shrimp to the bowl and toss to coat. Marinate for 30 minutes.

– In a medium bowl, whisk together flour, cornstarch, baking powder and cayenne pepper.

– In a small bowl, whisk together milk and vegetable oil.

– Preheat a deep fryer or large pot filled with oil to 350 degrees F.

– Dip the shrimp into the flour mixture, then the milk mixture, then back into the flour mixture.

– Fry the shrimp in batches for 2-3 minutes, or until golden brown and cooked through.

– Remove the shrimp from the fryer and drain on paper towels.

– Serve the shrimp with the dipping sauce and green onions.

Bonefish Grill’s Crab Cakes


– 1 pound lump crabmeat, picked over for shells

– 1/4 cup mayonnaise

– 1/4 cup sour cream

– 2 tablespoons Dijon mustard

– 2 tablespoons fresh lemon juice

– 1 teaspoon Old Bay seasoning

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1/4 cup chopped green onions

– 1/4 cup chopped fresh parsley

– 1/2 cup panko bread crumbs

– 2 tablespoons unsalted butter

– 1/4 cup vegetable oil

– 1 lemon, cut into wedges


– In a large bowl, mix together crabmeat, mayonnaise, sour cream, Dijon mustard, lemon juice, Old Bay seasoning, salt, pepper, green onions, parsley and panko.

– Shape the mixture into 8 cakes.

– In a large skillet over medium heat, melt butter with oil.

– Add the crab cakes to the skillet and cook for 4 minutes per side, or until golden brown and heated through.

– Serve with lemon wedges.

Bonefish Grill’s Grilled Salmon


– 4 (6-ounce) salmon fillets

– 1/4 cup olive oil

– 1/4 cup fresh lemon juice

– 2 tablespoons chopped fresh rosemary

– 1 tablespoon chopped fresh thyme


How To Make The Perfect Salsa In Your Food Processor

How To Make The Perfect Salsa In Your Food Processor

Making salsa in a food processor is easy and convenient, and it results in a smooth, uniform consistency that’s perfect for scooping up with chips or spooning over tacos. If you’ve never made salsa in a food processor before, here’s a quick and easy guide to help you get started.

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Start by chopping up your ingredients. You’ll need tomatoes, onions, peppers, and cilantro. Start with the tomatoes and onions, since they’re the biggest and most difficult to chop by hand. Add them to the food processor and pulse until they’re finely chopped.

Next, add the peppers. If you’re using bell peppers, you can add them whole and pulse until they’re chopped. If you’re using hot peppers, you may want to seed them first to tone down the heat. Once the peppers are chopped, add the cilantro and pulse a few more times to chop everything evenly.

At this point, you can taste the salsa and add salt, pepper, or other seasonings to taste. If you want a smoother consistency, you can pulse the salsa a few more times. Otherwise, it’s ready to eat! Serve with chips, on tacos, or just eat it straight up with a spoon.


3 large tomatoes, diced

1/2 small onion, diced

1 small jalape pepper, diced

1/4 cup fresh cilantro leaves

1 tablespoon lime juice

1 teaspoon sugar

1/4 teaspoon salt


– Add the tomatoes, onion, jalape pepper, cilantro, lime juice, sugar and salt to the bowl of a food processor.

– Pulse the ingredients until they’re finely chopped, but not pureed.

– Taste the salsa and add additional lime juice, sugar or salt, if necessary.

– Serve the salsa immediately or store it in a covered container in the refrigerator for an hour or two to allow the flavors to blend.

Salsa is the perfect addition to any Mexican-inspired dish, and it’s easy to make your own at home with just a few ingredients and a food processor. This particular recipe yields a salsa that’s fresh and zesty, with a little bit of heat from the jalape pepper. Feel free to adjust the level of spice to suit your preferences.

When it comes to tomatoes, you can use any variety that you like. I usually use Roma tomatoes because they’re relatively low in water content, which helps to prevent the salsa from becoming too watery. If you can’t find Roma tomatoes, any type of fresh tomato will work.

The cilantro is optional, but I think it really adds a nice flavor to the salsa. If you’re not a fan of cilantro, you can leave it out or substitute with another fresh herb, such as parsley or basil.

This salsa is best enjoyed fresh, but it will keep in the fridge for a day or two. Just be sure to store it in a covered container so that the flavors don’t escape.


Deliciously Decadent Duck

Typically I’m more of a seafood kind of girl. Prawns, tuna and salmon are my heaven and I’m not really fussed about meats such as pork, beef or lamb.

Duck however, is my little knight in shining armor of the poultry world. For years I refused to try it protesting that ‘ducks are too cute to eat!’, of course I still think they’re cute but a couple of years ago I plucked up the courage to actually try the taste of duck at a Chinese restaurant and…it was delicious! Ever since that day whenever the opportunity arose I’d choose to have it at a restaurant, barely ever buying it to cook at home because it just never tasted as good.

That is until I cooked this little dish yesterday and what a beauty it is. It’s simple but it just works. The flavours combine in a way I never thought they could and the skin of the duck is beautifully crispy, leaving the meat to be deliciously tender.

To make it you will need:

Duck breasts




Chinese 5 Spice

Olive Oil

As you can tell I’m not one to measure things out, I prefer to just go by taste or smell believing that unless it’s a sweet dish, savory food is best made using a bit of guess work.

Start by adding a little oil oil to a frying pan at a high temperature. Mix some salt and pepper together on a plate, rub the duck into the salt and pepper and then sprinkle over a dash of olive oil, some thyme and Chinese 5 spice massaging it into the duck for best results.

Score the skin and fat of the duck, then turn your hob down slightly to a med/high heat and place your duck breasts in the frying pan skin side down. Place a plate on top of the duck and place something heavy on top (I used a casserole dish). This ensures that the skin/fat cooks faster and encourages it to crisp up. After a few minutes turn the duck over and cook on the opposite side.

Serve up with your choice of sides, we chose to keep it simple and had it with rosemary potatoes and sweetcorn. Viola!