Marcus Powers from Bonefish Grill was on Midday on July 18. He shared some awesome recipes with our viewers. Check them out below!
Rockfish and Shrimp w/ Citrus Aioli
- 2 7 oz Rockfish Fillets
- 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
- Fire up the grill to 400°F
- Place the fish and shrimp on a flat tray.
- Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
- Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
- Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
- 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.
- Flip the fish over carefully and repeat step 6.
- After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
- Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
- Transfer the fish, shrimp, and grilled lemons to a serving platter.
- 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:
- Mince the garlic cloves.
- Heat the extra virgin olive oil in a small sauté pan until hot.
- Sauté the garlic 30-60 seconds or until soft and translucent.
- Allow the sautéed garlic to cool to room temperature.
- Zest the orange and lime. Next, juice the orange and Lime.
- Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
- Whisk well to fully combine. Refrigerate until ready to use.
Fresh Strawberry Rosé Martini
- 1 bottle 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
- 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.
- 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 into a martini glass.
- Garnish with your fresh berries.
Secrets to Shake it Up:
- Bonefish Grill adds both raspberry and blackberry for a beautiful color and a sweet and savory cocktail, but the strawberries are still the most prominent fruit flavor.
- Straining through a fine mesh strainer removes all the seeds so that when you are sipping you taste all the flavor of fruit but no seeds.
- Add a little fun or flavor to your party, by freezing fresh fruit into large ice cubes and use those for garnish instead of fresh fruit on the side of the glass. It’s easy to do and keeps your martini ice cold until the very last sip.
The Fresh Watermelon Martini
- Vodka 1.5 oz
- Cucumber Slices 2 each
- Fresh Watermelon 2 cubes
- Simple Syrup .25 oz
- Fresh Sour Mix .50 oz
- Combine the watermelon cubes, cucumber slices and simple syrup in a glass and muddle well.
- Add your favorite vodka, and fresh sour mix.
- Shake and strain into a chilled martini glass!
- Garnish with frozen watermelon cubes or a fresh cucumber slice.
Secrets to Shake it Up:
- Really impress your friends by making your own refreshing cucumber vodka! Slice a cucumber and place in your favorite vodka and allow to infuse for 24- 48 hours.
- If you like your cocktails on the sweeter side add a bit more simple syrup.
- Like Margaritas? Substitute Tequila for Vodka and increase your sour mix to 1.5 ounce, shake and strain over ice into a glass with a salt rim!