Bonefish Grill'S

restaurantreciperecreations.com

4 5oz. pieces of fresh Cod, skin on

½ lb. Bay Scallops, chopped

½ lb. 50 to 60-sized Shrimp, peeled, deveined and chopped

½ lb. Canned Crabmeat, picked through

½ cup fresh Parmesan cheese, grated

½ cup Mozzarella cheese, grated

½ cup Mayonnaise

2 TBL EVOO

1 TBL white onion, minced

1 tsp. garlic, minced

1 TBL lemon juice, fresh

½ tsp. Old Bay Seasoning

1 tsp. Worcestershire sauce

½ tsp. Coleman’s dry mustard

¼ tsp. cayenne pepper

1 egg, beaten

½ tsp. Kosher salt

Panko Breadcrumbs

Salt & Pepper to season fish

Flour for dusting

EVOO for sautéing

Lemon Caper Butter

1 stick unsalted butter, room temperature

½ lemon, zested

1 lemon, juiced

2 TBL capers

Directions at restaurantreciperecreations.com

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