Recipes From Bonefish Grill: Creole-Style Redfish & Grilled Mahi With Mango Salsa

News 2 Kitchen: Bonefish Grill Creole Style RedFish

Bonefish Grill is joining the Good Morning Show on Saturday! They're making Creole-Style Redfish and Grilled Mahi with Mango Salsa.

If you'd like to visit the restaurant, they have two locations in the Triad!

The one in Greensboro is located at 2100 Koury Blvd. You can call them at (336) 851-8900.

The other location is located at 300 South Stratford Road in Winston-Salem. You can reach them at (336) 724-4518.

Creole-Style Redfish

Blackening Spice

Ingredients

·         1 1/2 tablespoons paprika

·         1 tablespoon garlic powder

·         1 tablespoon onion powder

·         1 tablespoon ground dried thyme

·         1 teaspoon ground black pepper

·         1 teaspoon cayenne pepper

·         1 teaspoon dried basil

·         1 teaspoon dried oregano

 

Directions

1.       Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed.

2.       Store in an airtight container in a cool, dry place.

 

Creole Sauce

Ingredients

·         2 celery ribs, chopped

·         2 tablespoons olive oil

·         2 (14.5-oz.) cans diced tomatoes with green peppers and onion

·         3 garlic cloves, minced

·         2 teaspoons Blackening seasoning

·         1 teaspoon sugar

·         2 tablespoons chopped fresh flat-leaf parsley

·         2 green onions, thinly sliced

·         1 teaspoon hot sauce

 

Directions

1.       Sauté celery in olive oil in a saucepan over medium heat 3 to 4 minutes until tender.

2.       Stir in diced tomatoes, garlic, Blackening seasoning, and sugar.

3.       Reduce heat to low; simmer, stirring occasionally, 20 minutes. Stir in parsley, green onions, and hot sauce. Store in refrigerator up to 2 days.

 

Blackened Redfish Creole

Ingredients

·         4 each 7.5 oz Redfish Fillets, Skin off

·         2 TBSP Blackening Spice (recipe above)

·         2 fl oz Canola Oil

·         4 oz crawfish tails or 41/50 count shrimp

·         8 fl oz Creole Sauce (recipe above)

·         Chopped Parsley for Garnish

 

 Directions

1.       Season the fish with blackening spice, both sides

2.       Heat the Canola oil in a cast iron skillet or large sauté pan until hot

3.       Place the seasoned fish in the pan

4.       Cook 2 - 3 minutes, or until fish is properly blackened

5.       Turn and cook an additional 2-3 minutes - place on plate to hold

6.       While fish is cooking, warm sauce in a small sauce pot

7.       Add the crawfish or shrimp, and cook for 3-4 minutes, or until seafood is cooked and tender

8.       Pour the Creole Sauce with Crawfish or Shrimp over the Redfish

9.       Sprinkle with Parsley, and serve over steamed white rice or your favorite starch

 

 

Grilled Mahi topped with Mango Salsa

 

Mahi

Ingredients

·         (2 -4) 8 Oz. Mahi Mahi Fillets

·         Salt

·         Pepper

·         Desired amount of Mango Salsa (recipe below)

 

Directions:

1.       Lightly season the Mahi fillets and grill to medium.

2.       Top each fillet with desired amount of Mango Salsa (see recipe below).

3.       Serve and enjoy.

Mango Salsa

Ingredients

 

·         ½ Cup Red Onions - diced (1/4” x 1/4”)                                         

·         1 Cup Ripe Mango - diced (1/4” x 1/4“)                         

·         ¼ Cup Red Bell Peppers - diced (1/8”x1/8”)

·         2 Tbsps. Thai Sweet Chili Sauce

 

Directions:

 

1.    Peel and dice red onion (1/4”X1/4”).

2.    Peel, seed, and dice Mango (1/4”X1/4”).

3.    Stem, seed, and dice red bell peppers (1/8” x 1/8”).

4.    Place all ingredients into a mixing bowl and toss to coat evenly.

5.    Spoon ingredients into aluminum foil and gather the foil at the top to create a pouch. 

6.    Place foil on the grill while grilling the fillets.

7.    Carefully remove foil from the grill with a pair of tongs, as it will be hot!!

8.    Carefully open the foil with a sharp knife; be careful, as hot steam will escape foil pouch when opening. Use while warm by spooning dollops over Mahi fillets.

 

 

Copyright 2017 WFMY


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