Swordfish with pumpkin ravioli by Bonefish Grill

- The season has changed and so has the menu at Bonefish Grill.

The restaurant is now ready for the fall.

Joining us in the FOX 2 kitchen is Chef Jared Kirkman with a look at what's in season.

Bonefish Grill has two locations in our area -- one in Novi at 11 Mile and another in Troy on West Big Beaver.

Grilled Swordfish with Pumpkin Ravioli

Ingredients:
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 Onions

Directions:
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 Butter

Ingredients:
1/2 Cup Butter, Softened
2 tsp Lemon Zest
1 TBSP Parsley, Chopped
1/2 tsp Thyme, Chopped
1/2 tsp Freshly Cracked Black Pepper

Directions:
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.

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