Here's great seafood recipe that's easy to prepare at home - from chef and co-founder of Bonefish Grill, Tim Curci
Some people find themselves only eating seafood when they dine out because they find it a bit intimidating to prepare at home. But, we’ve got a great recipe ‘stolen with permission’ from chef and co-founder of Bonefish Grill, Tim Curci, to show just how easy it can be to cook seafood at home. You don’t have to go to dine out to enjoy seafood!
Bonefish Grill has many locations nationwide: it was on January 15, 2000 in St. Petersburg, FL, that the first Bonefish Grill was born. Focusing on fresh and affordable, delicious seafood recipes, with a unique laid back, yet service oriented ambiance it was a huge success, and there are now Bonefish Grill locations throughout the Southeast and Northeastern coasts, and they are expanding throughout the U.S.
Chef’s note: you will need non-treated cedar planks, about 5”x3” if you use 2 pieces, or 10”x6” if you want to use 1 piece for both filets.
2202 North West Shore Boulevard
Tampa, FL 33607
866 880 2226
Cedar Plank Salmon with a Chorizo Topping is served at Bonefish Grill with a salad, seasonal vegetable and choice of side item for $21.
This recipe makes 2 restaurant servings.
2 x 7oz. filets of wild Alaskan salmon
Chorizo Topping Ingredients:
4 oz. Chorizo sausage
1/4 cup seasoned bread crumbs
1 small lemon
Bonefish Lemon Butter Sauce Ingredients:
1/4 cup dry white wine
1 tbsp lemon juice
4 tbsp heavy cream
4 tbsp chilled unsalted butter
1/4 tsp salt
1 tbsp sugar
Steal This Recipe® step-by-step instructions for the Chorizo Topping:
Place 4 oz Chorizo sausage on a fire burning grill and cook to well done.
Place cooked sausage in refrigerator for 1-2 hours to cool.
After sausage has cooled, pulse in a food blender.
Take ground sausage out of blender and pour into a stainless mixing bowl.
Mix in 1/4 cup of breadcrumbs.
Add the zest of 1 lemon and mix well.
Steal This Recipe® step-by-step instructions for the Bonefish Lemon Butter Sauce:
Simmer white wine and lemon juice in a saucepan for 5 minutes.
Slowly add cream and cook until slightly thick.
Turn flame down very low and slowly add chilled butter to emulsify.
Stir in other ingredients and store in a warm place.
Steal This Recipe® step-by-step instructions for preparing the cedar plank, grilling and plating:
Soak non-treated cedar plank wood in water for a minimum of 3 hours.
Place wild Alaskan salmon (skin side down) on the saturated cedar plank.
Place approximately 2 ounces of the Bonefish Chorizo breadcrumb mixture on top of each Salmon filet, spreading it out and slightly pressing it into the Salmon.
Place on fire burning grill, cover with a metal lid and cook for 15 minutes or until salmon is medium well. (The wood should be well saturated and thus not ignite. It will smoke and burn, but not catch flame.)
Slide wood and salmon on to a plate and drizzle with the Lemon Butter sauce.