Let’s Eat: Bonefish Grill

Blackened Fish and Shrimp w/ Citrus Aioli

Ingredients:

  • 2 each 7 oz Fish Fillets (Grouper, Redfish, or Cobia work well)
  • 6 each 16/20 count Shrimp, Peeled and deveined with tail on
  • 2 each Bamboo Skewers, 8” long
  • 1 TBSP Blackening Spice
  • Pinch of Sea Salt and Freshly Cracked Black Pepper
  • 5 Spritz of Extra Virgin Olive Oil
  • 1 Whole Lemon, Cut in half
  • 2 TBSP Citrus Aioli

Directions:

  • 1. Fire up the grill to 400°F.
  • 2. Place the fish and shrimp on a flat tray.
  • 3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
  • 4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
  • 5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
  • 6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to 10 o’clock position. Cook an additional 1-2 minutes.
  • 7. Flip the fish over carefully and repeat step 6.
  • 8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
  • 9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
  • 10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
  • 11. Drizzle each fish fillet with 1 TBSP of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.

Ingredients for Citrus Aioli:

  • 2 Garlic Cloves
  • 1 tsp Extra Virgin Olive Oil
  • 1 Cup Mayonnaise
  • 1 Orange
  • 1 Lime

Directions for Citrus Aioli:

  • 1. Mince the garlic cloves.
  • 2. Heat the extra virgin olive oil in a small sauté pan until hot.
  • 3. Sauté the garlic 30-60 seconds or until soft and translucent.
  • 4. Allow the sautéed garlic to cool to room temperature.
  • 5. Zest the orange and lime. Next, juice the orange and Lime.
  • 6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
  • 7. Whisk well to fully combine. Refrigerate until ready to use.

Fresh Strawberry Rosé Martini

Ingredients: Volume:

  • 1 bottle your favorite Rosé
  • 1 oz St. Germain Elderflower Liqueur
  • ¾ oz fresh squeezed lemon juice
  • ¾ oz simple syrup
  • 3 each Whole Strawberries
  • 1-2 each Blackberries, as needed
  • 2-3 each Raspberries, as needed

Procedure

  • * In a martini shaker, or pint glass, drop in 3 whole strawberries that are de-stemmed.
  • * Add a blackberry or two for a darker, more savory flavor.
  • * Add raspberries for a brighter, slightly sweeter martini.
  • * Then add simple syrup to your pint glass.
  • * Muddle your fresh fruit and simple syrup until puree-like.
  • * Add ice to the top of your glass and top with Rose, St. Germain liqueur, fresh squeezed lemon juice.
  • * Shake thoroughly until martini is icy cold.
  • * Strain through a fine mesh strainer in to a martini glass.
  • * Garnish with your fresh berries.

Wild Orchid Martini

Ingredients: Volume:

  • Tropical Flavored Rum 2 oz.
  • Coconut Water .75 oz.
  • Simple Syrup .50 oz.
  • POM Wonderful .25 oz.
  • Fresh Squeezed Lime Juice .50 oz.
  • Pineapple Juice .75 oz.

Procedure:

* Combine all the ingredients and shake until chilled. Strain into a chilled martini glass. Garnish with an orchid for some tropical flair!

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