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20 Bonefish Grill Copycat Recipes

Fishing for dinner ideas? These recipes will have you hooked.

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Inspired by: Ahi Tuna SashimiTaste of Home

Inspired by: Ahi Tuna Sashimi

Quick, easy and fresh with big, bold and bright flavors, this healthy dish is a snap to make and beautiful to serve. You can make it up to 8 hours in advance, which is convenient for entertaining. —Jamie Brown-Miller, Napa, California

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Inspired by: Surf & Turf Style Filet Mignon with with Cold Water Lobster TailTaste of Home

Inspired by: Surf & Turf Style Filet Mignon with with Cold Water Lobster Tail

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Taste of Home Test Kitchen

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Inspired by: Maryland Crab CakesTaste of Home

Inspired by: Maryland Crab Cakes

Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. —Debbie Terenzini, Lusby, Maryland

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Inspired by: Bang Bang ShrimpTaste of Home

Inspired by: Bang Bang Shrimp

We have family members who attended college in New Orleans. This shrimp captures their favorite flavors from the Big Easy, with the right touch of spices and heat. —Susan Seymour, Valatie, New York

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Inspired by: Garlic Whipped PotatoesTaste of Home

Inspired by: Garlic Whipped Potatoes

These creamy garlic mashed potatoes are so good, you can serve them plain—no butter or gravy is needed. This is one of our favorite red potato recipes. —Valerie Mitchell, Olathe, Kansas

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Inspired by: Corn Chowder and Lump CrabTaste of Home

Inspired by: Corn Chowder and Lump Crab

No time to make a homemade soup? Think again! You'll be ladling out steamy bowls of this satisfying chowder in no time. Canned corn and crab blend beautifully in the creamy colorful soup. —Sarah McClanahan, Raleigh, North Carolina

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Inspired by: Tilapia ImperialTaste of Home

Inspired by: Tilapia Imperial

Make a reservation for four at your dining room table. With this elegant, restaurant-quality dish, you can turn an ordinary Tuesday night into a supper celebration. —Linda Stemen, Monroeville, Indiana

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Inspired by: Shrimp Pad ThaiTaste of Home

Inspired by: Shrimp Pad Thai

Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen

 

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Inspired by: Potatoes Au GratinTaste of Home

Inspired by: Potatoes Au Gratin

This recipe represents my philosophy of cooking to its best - cooking with love. A good test to see if you have enough cream in the recipe is to gently press on the top of the layers (once finished). If there is enough cream, you should see it coming out on the sides, but not overflowing. Letting the au gratin rest is very important . . . even though it is so delicious that you would want to jump right in. If you like onions, slice thinly and add in between the layers. —Theresa Danos, Hyde Park, New York

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Inspired by: Crab-Crusted CodTaste of Home

Inspired by: Crab-Crusted Cod

Richly flavored crab dresses up mild and flaky cod in this incredibly low-fat dish. In summer, try individually wrapping the fillets in foil and grilling them over indirect heat.—Cheryl Woodson, Liberty, Missouri

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Inspired by: French Green BeansTaste of Home

Inspired by: French Green Beans

I am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois

 

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Inspired by: Tay's Wedge SaladTaste of Home

Inspired by: Tay's Wedge Salad

A wedge salad gets the creamy treatment when topped with blue cheese dressing. Keep the dressing as a topper, or make it a dip for Buffalo wings. —Jenn Smith, East Providence, Rhode Island

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Inspired by: Grilled Salmon Superfood SaladTaste of Home

Inspired by: Grilled Salmon Superfood Salad

We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin

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Inspired by: Applewood Bacon Mac & CheeseTaste of Home

Inspired by: Applewood Bacon Mac & Cheese

I’m all about easy slow-cooker meals. Using more cheese than ever, I’ve developed an addictive spin on this casserole favorite. —Kristen Heigl, Staten Island, New York

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Inspired by: Fontina Pork ChopTaste of Home

Inspired by: Fontina Pork Chop

My mother-in-law gave me this recipe years ago, and I have used it ever since. My family loves the sweetness with a little kick.—Hilary Rigo, Wickenburg, Arizona

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Inspired by: Macadamia Nut BrownieTaste of Home

Inspired by: Macadamia Nut Brownie

There's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio

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Inspired by: Cold Water Lobster TailTaste of Home

Inspired by: Cold Water Lobster Tail

Sneak in extra veggies to your favorite Bonefish lobster dish with this alla diavola take on cold water lobster tails.

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Inspired by: Prince Edward Island Mussels JosephineTaste of Home

Inspired by: Prince Edward Island Mussels Josephine

Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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Inspired by: Cod Fish & ChipsTaste of Home

Inspired by: Cod Fish & Chips

My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. —Reeni Pisano, Wappingers Falls, New York

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Inspired by: Sweet Potato MashTaste of Home

Inspired by: Sweet Potato Mash

My family begs me to make mashed sweet potatoes at Thanksgiving and Christmas. I love this recipe because it can be made a day ahead and warmed up before the big meal. —Senja Merrill, Sandy, Utah

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