Indy Style

Guilt-Free Dining Out at Bonefish Grill

Guilt-Free Dining Out at Bonefish Grill 1

Start fresh this 2020 and enjoy your New Year’s resolutions rather than seeing them as a challenge! Chef Brian Newlin, from Bonefish Grill, is here to help you maintain a healthier diet while eating out with their newest recipe, their Avocado Lime Striped Bass which is grilled and brushed with a Spanish style adobo seasoning paired with a wilted kale pepita rice and finished with fresh avocado lime butter.

• The Adobo sauce and avocado butter are great sauces to use on an array of other seafoods and proteins.
• When creating your avocado lime butter, allow it to cool and harden in the refrigerator for 3-4 hours. It will also last in your freezer for 3-4 months!

Guilt-Free Dining Out at Bonefish Grill 2

Avocado Lime Striped Bass
o 2 each 8 oz pieces of Striped Bass, Skin Off (Snapper or Branzino will also work)
o 1/2 tsp Kosher Salt
o 1/4 tsp Black Pepper, Freshly Cracked
o 4 Spritz of Olive Oil or Grapeseed Oil (Spray Bottle)
o 1/4 Cup Adobo Marinade
o 2 TBSP Avocado Lime Butter
o 1 each Lime, Cut into wedges

  1. Fire up the grill to 400°F.
  2. Place the fish fillets on a flat tray and pat dry with clean paper towels.
  3. Sprinkle both sides of the fish with the salt and black pepper. Ensure the fish has been evenly coated.
  4. Spray the hot grill with olive or grapeseed oil. Spray the fish fillets as well.
  5. Place the fish on your grill at the 2 o’clock position and brush each piece with a thin layer of adobo marinade. Cook 1-2 minutes.
  6. Use a spatula to rotate the fish to the 10 o’clock position and cook an additional 1-2 minutes creating diamond grill marks.
  7. Flip the fish over carefully and repeat steps 5 and 6 brushing the fish one more time with your marinade.
  8. Immediately transfer the fish onto a serving plate and top each piece with 1 TBSP of the avocado lime butter. Heat the butter quickly with a culinary torch if you have one.
  9. Serve with two of your favorite sides.

Adobo Marinade
o 1 ¼ Cups Water
o 3 TBSP Ancho Chile Powder
o 1 TBSP Paprika
o 8 each Garlic Cloves, Peeled
o 2 tsp Kosher Salt
o 1 tsp Oregano, Dry
o 1/2 tsp Cinnamon, Ground
o 1/4 tsp Black Pepper, Freshly Ground
o 1/4 tsp Cumin, Ground
o 3 TBSP Red Wine Vinegar

  1. Bring the water to a boil in a small saucepan.
  2. While the water is heating, place the remaining ingredients in a blender.
  3. Carefully add the hot water into the blender.
  4. Cover the blender loosely and blend for 45 – 50 seconds until smooth.
  5. Transfer into a container and reserve in the fridge until ready to use.

Avocado Lime Butter
o 1 LB Butter Unsalted, Room Temperature
o 2 each Avocados, Peeled and Pitted
o 2 each Limes, Zested and Juiced
o 2 TBSP Cilantro, Chopped
o 2 tsp Kosher Salt

  1. Combine all the ingredients (butter, avocados, lime zest, lime juice, cilantro, and salt) in a food processor.
  2. Turn on the food processor until all the ingredients are combined.
  3. Transfer the butter onto parchment paper or plastic wrap using a rubber spatula.
  4. Shape the butter into a log that is 1 ½” – 2” in diameter.
  5. Allow the butter to cool and harden in the refrigerator for 3 – 4 hours. The butter will last in your freezer for 3 – 4 months.
  6. Once cooled, you can slice off small rounds of avocado lime butter.

Our Co-Founder’s Favorite, Chris Parker
Finished with fresh OJ + Grand Marnier

Ingredients: Volume:
Patron Silver tequila 1.5 oz
Grand Marnier .50 oz
Fresh Sour Mix 1 oz
Fresh Squeezed OJ 1 oz
Lime wedge (squeeze & drop) 1 each

Thinly sliced lime wheel & salt rimmed glass


  1. Fill beverage glass with ice to the top of glass
  2. Add Tequila, Grand Marnier, lime wedge and fresh sour mix
  3. Shake vigorously 10 times
  4. Pour back into salted beverage glass
  5. Top with ice
  6. Then top with 1 oz of fresh squeezed orange juice
  7. Garnish with a thinly sliced lime wheel floating on top of ice
  8. Don’t forget your straw!

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Investigation leads to 48-year-old Mitchell man’s arrest

LAWRENCE COUNTY, Ind. (WISH) – One man was taken into custody Tuesday evening following an investigation, according to the Indiana State Police.

Jackie Leatherman, 48, of Mitchell, was arrested Tuesday, despite his attempts to run from officers. ISP said the investigation, which resulted in Leatherman’s arrest, began following the Jan. 9 death of Kevin Bowden.

Search warrants, evidence and interviews with witnesses indicated that Leatherman had dealt Bowden the controlled substances that led to his death.

Bowden’s cause of death was determined to have been caused by Fentanyl toxicity along with moderate methamphetamine toxicity.

Leatherman, who has been transported to the Lawrence County Jail, faces preliminary charges of dealing in a controlled substance resulting in death, resisting law enforcement and battery on law enforcement resulting in bodily injury.