Spring inspired meal at Bonefish Grill

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Bonefish Grill is serving up some fire and ice meals in honor of our Spring like weather. Watch as Danny Dirscherl, Managing Partner of Bonefish Grill in Littleton, cooks up some tasty meals. Try them at home with the recipes listed below.

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Cold Snap Seafood Ceviche - Tropical Style

 

To Prep Your Seafood

  • 1 LB Fish / shellfish, super fresh seafood
  • 1 TSP Blackening spice or old bay
  • 2 TBS Olive oil, extra virgin

 

Directions:

  1. Trim seafood to desired size, ½ inch chunks work well
  2. Toss seafood with spice and olive oil
  3. Place seasoned seafood on tray spread out
  4. Broil 30 seconds to a minute to par cook
  5. Stir once or twice during cooking
  6. Transfer par cooked seafood to a different dish
  7. Cook in refrigerator

 

Ceviche Marinade

  • 2 TBS Red pepper, diced fine
  • 2 TBS Poblano pepper, diced fine
  • 2 TBS Red Onion, diced fine
  • 2/3 Cup Pineapple, ¼” cubes (try broiling for a twist)
  • ½ ea. Jalapeno, minced fine with seeds
  • 1/3 Cup Coconut milk, unsweetened and add honey (Use Coco Lopez if desired)
  • 1/3 Cup Lime juice, fresh squeezed
  • ¼ Cup Cilantro, chopped
  • 2 TBS Mint, chopped
  • To taste Tabasco for extra heat if desired

 

Directions:

  1. Combine all ingredients in a medium glass bowl
  2. Add par cooked chilled seafood, stir to combine well
  3. Allow to marinate 2-3 hours in refrigerator
  4. Stir every 30 minutes or so

 

To Serve Tropical Ceviche:

 

  • Arrange in a glass bowl that you can place over ice
  • Garnish with toasted coconut, pineapple leaves, edible flowers
  • Serve ice cold with crisp lavash crackers

 

Grilled Spring Lamb Lollipop Chops

 

Prepping & Grilling Lamb Chops

8 – 10    Lamb Chops, single cut or T. Bone chops

1 TBS     Worcestershire sauce

½ TSP    Black pepper, fresh ground

1 TBS     Olive oil, extra virgin

½ TSP    Sea salt

1 TSP     Mint or Rosemary, minced fine, fresh

 

To Prepare Lamb Chops: (approximately 30 minutes before you are ready to grill)

  • Light your grill and prepare for cooking Lamb chops.
  • Lay out chops on a platter
  • Season the chops with Worcestershire, olive oil and pepper, rub both sides of the chop
  • Cover with plastic wrap and set aside for ½ an hour before grilling

 

To Grill Lamb Chops:

  • Just before grilling, season the chops with sea salt
  • Wipe grill clean
  • Grill chops to desired temperature, approximately 2 min per side
  • Remove chops from the grill and sprinkle with fresh minced herbs
  • Serve with new potatoes and spring vegetables

 

New Potatoes and Spring Vegetables

 

Prepare your Potatoes:

Small marble potatoes or new potato variety

Sea salt and black pepper

Olive oil, extra virgin

 

  • Line a small tray with foil, wash potatoes and place them on the tray
  • Rub potatoes with olive oil then sprinkle with salt and pepper.
  • Optionally, you can add some garlic and herbs
  • Roast potatoes at 400° until tender to the touch
  • Keep warm until serving time

 

Prepare your Vegetables:

Spring vegetables (like asparagus or sugar snap peas, shitake or oyster mushrooms)

Sea salt

Butter

 

  • Trim asparagus, split them and cut in pieces the size of snap peas
  • Steam peas and asparagus for 1 minute
  • Heat a pan with butter and sauté a few mushrooms lightly
  • Add the steamed asparagus and peas, toss together
  • Season with sea salt and serve right away

 

Blueberry Cold Snap Cocktail

 

Ingredients:                                                                       Volume:

Your Favorite Vodka                                                       1.5 oz

Art in the Age Organic Rhubarb Liqueur                 .50 oz

Blueberries                                                                         10 each

Fresh Sour Mix                                                                  1.25 oz

Lavender Bitters                                                               2- 3 dashes

 

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