My favorite part of spring is the fresh recipes that restaurants introduce on their menus. The new Fire + Ice menu at Bonefish Grill is a spring tribute to paradoxical culinary experience of flavors – hot and cold + spicy and sweet. Appetizers, entrees and desserts are prepared with a spicy kick or served in a chilled modern glass, all matching the theme of the menu.

Even though I visited Bonefish for the special menu, I would be reminisced to drive 26 miles to this restaurant and not try the Bang Bang Shrimp, which is probably the most popular item on the menu. And I can see why. Whoa. I want to compare it to orange shrimp or sweet & sour shrimp, but that just feels like an insult. These juicy shrimp are breaded, fried and then tossed in what taste like the spicy mayonnaise they drizzle on sushi. It’s sweet. It’s spicy. It’s Heaven. With every bite, I did a little dance in my seat and hummed the 2014 pop hit “Bang Bang.” And for a cherry on top, Bonefish offers this dish for only $6 on Wednesdays.



On to the main entrees and the purpose for our visit. I opted for the Oscar Turbot and my dining companion chose the Grilled Lamb Chops. From the land of fire & ice, the Greenland Turbot is the sister fish to halibut and is sauteed piccata-style, topped with jumbo lump crab meat, asparagus and lemon butter sauce and then served with mushroom ravioli + spring vegetables.

This dish is a beautiful entree for spring and is full of fresh, bright oceans flavors that aren’t too “fishy.” With the perfect amount of meatiness and protein from the fish and crab, the dish is filling, but not overly rich, and the vegetables provided a colorful crunchy bite. Sadly, they were sold out of the mushroom ravioli, another popular side dish, so I had fettuccini instead.



The Grilled Lamb Chops are tender lollipops seasoned and lightly caramelized, served with crispy Yukon gold potatoes, sugar snap peas and then finished with a balsamic demi-glace. It doesn’t much more succulent than lamb chops, candy-like pieces of meat that are fun to eat and full of deep flavors. The combination of the spicy chops with the sweet peas were a perfect example of contradictory flavors.

One neat component of the Bonefish Fire + Ice menu is the price fixe fare. For four more dollars, diners have their choice of Bonefish House or Classic Caesar Salad and then completes their meal with Cinnamon-Sugar Doughnuts with dark chocolate + sea salt caramel sauce. You get that more bang (bang) for you buck with this option, so I strongly recommend that you utilize the cost savings.



Other options on the Fire + Ice menu include a fresh Peel + Eat Fire Red Shrimp Starter, Cold Water Lobster Tail, Spring Steelhead Trout and a Strawberry Shortcake. All of these dishes encompass the fire + ice theme to some sort of degree whether that’s being served in a chilled glass or cooked in a spicy sauce.

The Fire + Ice menu is only available for a limited time, and there’s only one location in the metroplex – way over in Southlake – so make sure you drive the few extra minutes (or 36 miles) to try out these spring seafood offerings.

(Disclaimer: I was provided with a complimentary meal, and all thoughts are my own.)