One fish, two fish, three fish… Bonefish! We “see some food” with Chef Brian!

They say laughter is the best medicine, but in this case, we say bring it with a side of seafood! Today on Indy Style, Chef Brian Newlin, Bonefish Grill, tells us how they’re celebrating National Seafood Month.

On special? A three-course dinner for two priced at $50 featuring a choice of entree, complemented by signature appetizer Bang Bang Shrimp and a delectable dessert to share – designed to delight the taste buds.

-Entrees include fall favorite Fresh Swordfish with Pumpkin Ravioli, NEW Wild Snapper & Shrimp, NEW Cedar Plank Maple Bourbon Salmon and regional wood-grilled fish selections.

Grilled Swordfish with Pumpkin RavioliIngredients:

• 2 each 7 oz Swordfish Fillets, Skin Off

• 1 tsp Sea Salt

• 1/2 tsp Freshly Cracked Black Pepper

• Olive Oil Spray

• 8 each Pumpkin Raviolis

• 4 TBSP Herb Butter (Recipe Below)

• 4 TBSP Feta Cheese Crumbles

• 2 TBSP Green Onion, Sliced Thin

• 2 TBSP Crispy OnionsDirections:

1. Fire up the grill to 400°F.

2. Place a pot of water on the stove and bring to a boil.

3. Place the Swordfish Fillets on a flat tray.

4. Sprinkle both sides of the Swordfish with the Salt and Black pepper.

5. Ensure the Swordfish has been evenly coated.

6. Spray the hot grill with Extra Virgin Olive Oil

7. Spray the Swordfish Fillets as well.

8. Place the Swordfish on your grill at the 2 o’clock position and cook 1-2 minutes.

9. Use a spatula to rotate the fish to the 10 o’clock position and cook an additional 1-2 minutes.

10. Flip the Swordfish over carefully and repeat steps 8 and 9.

11. Place the Raviolis in boiling water and re-heat to the package’s directions.

12. Place the cooked Raviolis in a mixing bowl and toss with the herb butter.

13. Transfer the grilled Swordfish and Raviolis to your plates.

14. Drizzle the remaining herb butter over top of both.

15. Garnish the plate crumbled Feta, Green Onions, and Crispy Onions.

Herb ButterIngredients:

• 1/2 Cup Butter, Softened

• 2 tsp Lemon Zest

• 1 TBSP Parsley, Chopped

• 1/2 tsp Thyme, Chopped

• 1/2 tsp Freshly Cracked Black PepperDirections:

1. Combine all ingredients in a mixing bowl.

2. Mix well until all ingredients have been combined.

3. Keep at room temp until ready to use.Fresh Pear Martini

Ingredients: Volume:

Absolut Pears 2.0 oz

St. Germain Elderflower .50 oz

Local Favorite Pear ½ a pear

Simple Syrup .50 oz

Fresh Squeezed Lemon Juice 1 LemonProcedure:

Pick your favorite local pear and muddle half of the pear with the simple syrup and fresh squeezed lemon juice. Add the Absolut Pears and St. Germain and shake ice cold. Add a slice of pear or an edible flower for a fun finishing touch.

Cedar Plank Maple Bourbon SalmonIngredients:

o 2 each Cedar Planks

o Olive Oil Spray

o 2 each 7-8 oz Salmon Fillets, Skin Off

o 2 TBSP + 2 tsp Maple Bourbon Glaze (Recipe Below)

o Sea Salt and Freshly Cracked Black Pepper to taste

o 1/2 LB Roasted Carrots (Recipe Below)

o 2 each Lemon WedgesDirections:

1. Purchase cedar planks at your local grocery store.

2. Soak the cedar planks in water for 6-12 hours.

3. Lay out the cedar planks on a sheet tray with the smoother side up.

4. Spray each cedar plank with Olive Oil for 2-3 seconds.

5. Preheat the oven to 350°F.

6. Place the Salmon Fillets in a small bowl and add 2 tablespoons of the Maple Bourbon Glaze.

7. Gently massage the glaze into the Salmon.

8. Place the glazed Salmon Fillets onto the center of each cedar plank.

9. Wipe off any drippings from the glaze.

10. Place the Salmon in your preheated oven for 30-35 minutes until done and Salmon can be easily flaked with a fork.

11. Spoon 1 teaspoon of Maple Bourbon Glaze over each piece of Salmon.

12. Serve with the Roasted Carrots and a Lemon Wedge.

Ingredients for Maple Bourbon Glaze:

o 1/4 Cup Maple Syrup

o 1/4 Cup Bourbon

o 1/4 Cup Dijon Mustard

o 1/4 Cup Soy Sauce

o 1/4 Cup Canola OilDirections for Maple Bourbon Glaze:

1. Combine all ingredients in a mixing bowl.

2. Whisk well until all ingredients have been combined.

3. Keep at room temperature until ready to use.Ingredients for Roasted Carrots:

o 1/2 LB Carrots (Small carrots but not baby)

o 1/4 Cup Extra Virgin Olive Oil

o 1 tsp Sea Salt

o 1/2 tsp Freshly Cracked Black PepperDirections:

1. Preheat the oven to 350°F.

2. Trim off the Carrot ends and then peel them.

3. Cut the Carrots diagonally into 1/2″ pieces.

4. Combine the Carrots in a mixing bowl with the Olive Oil, Salt, and Pepper; mix well.

5. Transfer the Carrots onto a sheet tray.

6. Bake in the preheated oven for 20 minutes until fork tender and lightly browned.

7. Keep warm until the Salmon is ready.

Wine Pairing Recommendations:

• Cedar Plank Maple Bourbon Salmon-Charles & Charles Cabernet Blend

o The wine is bold, rich and textured but not over the top making it the perfect balance for a richly flavored fish like Norwegian Salmon where it can complement its intense flavor without overpowering it.

• Fresh Swordfish with Pumpkin Ravioli-Trapiche “Broquel” Malbec

o This is a rich and slightly spicy Malbec with a long and pleasant finish that can stand up to the rich, meaty flavor of wood-grilled Swordfish. Great pumpkin flavor in ravioli will help to soften the wine and bring out its plum and blackberry flavors.

• Wild Snapper & Shrimp-Eroica Riesling

o The off-dry, sweet fruit forward flavors of Eroica will be beautifully balanced with “mojo-style seasoning” and savory, slightly spicy chorizo sausage and capitalize on the great fresh flavor of wood-grilled Snapper.

Website: www.bonefishgrill.com

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