Escape the Ordinary with Bonefish Grill’s Caribbean-Style Cobia


2 cobia fillets, 7 ounces each (grouper or mahi-mahi)

6 shrimp, 16/20-count size, peeled and deveined with tail on

2 bamboo skewers, 8 inches long

1 tablespoon blackening spice

Pinch of sea salt and freshly cracked black pepper

5 spritzes extra-virgin olive oil

2 pineapple spears, 4-5 inches long

1/4 cup vanilla rum butter sauce (recipe below)

1/4 cup pineapple salsa

2 teaspoons coconut, lightly toasted


Heat grill to 400 degrees. Place fish and shrimp on flat tray. Place three shrimp on each skewer through the thick head end. Sprinkle both sides of fish and shrimp with blackening spice, sea salt and black pepper, ensuring both sides are evenly coated. Spray hot grill with extra-virgin olive oil, spraying fish and shrimp as well. Place fish on grill at 2 o’clock position and cook 1-2 minutes. Use spatula to rotate fish to 10 o’clock position. Cook an additional 1-2 minutes. Flip fish over carefully and repeat Step 6.

After flipping fish, place shrimp on grill. Grill each side for 1-2 minutes. Place pineapple on grill for 1-2 minutes per side until light grill marks appear. Transfer fish, shrimp and grilled pineapple to serving platter. Drizzle each fish fillet with 2 ounces vanilla rum butter sauce. Divide pineapple salsa and toasted coconut evenly over top. Plate each fish with a grilled pineapple spear and your favorite sides.

Vanilla Rum Butter Sauce

4 tablespoons dry white wine

4 tablespoons white wine vinegar

2 tablespoons shallots, minced

1/3 cup heavy cream

Pinch of kosher salt

1/2 pound unsalted butter, cubed and chilled

1/4 teaspoons vanilla extract


Combine white wine, white wine vinegar and shallots in saucepan over medium heat. Bring to a simmer and cook for about 5 minutes until liquid begins to thicken to syrup consistency. Add heavy cream and salt. Mix well and simmer, about 1 minute. Reduce heat to low and slowly add cubed butter while constantly whisking. Once all butter has been incorporated, remove from heat and add vanilla extract. Mix well. Strain butter sauce to remove any particles. Serve.

795 E. Merritt Island Causeway, Merritt Island, Florida, 321.453.3011,