The new restaurant in Upper St. Clair is now open.
Bonefish Grill in Upper St. Clair is now open and has something for everyone. The restaurant chain is the first to open in the Pittsburgh area and is known for its fresh seafood. The Bang Bang Shrimp appetizer—tender, crispy shrimp tossed in a creamy, spicy (but not too spicy) sauce—is its most popular menu item. It's only $5 on Wednesdays. Customers can also try the Bang Bang Shrimp in a taco. Some of the other fish choices include Chilean sea bass, longfin tilapia and ahi tuna. Pair the fish with one of four sauces: warm mango salsa, chimichurri, lemon butter and pan Asian. The kobe beef burger (must use two hands!) and Lily's Chicken—with goat cheese, sautéed spinach, artichoke hearts and a lemon basil sauce—are also very popular …
Admittedly, Chilean Sea Bass is not cheap but it’s got a flavor well worth the price.
Chilean Sea Bass with Anise Broth 2 tbsp olive oil 1 tsp aniseed 2 cups chicken broth 2 cloves garlic (sliced) 2-4 pieces of Chilean Sea Bass (about 6 oz each) 1 tbsp sesame seeds salt & pepper Pre-heat oven to 425 degrees. Heat chicken broth until nearly boiling, add garlic and aniseed, reduce heat and simmer. In a large, non-stick sauté pan, heat olive oil until nearly smoking. Season fish with salt, pepper, and sesame seeds and sear on one side for 4-5 minutes. Flip fish and continue to sauté for another 2-3 minutes, then place entire pan into pre-heated oven for 7-8 minutes. (fish should be white and beginning to flake apart). Add fish, whole grain rice, and steamed sugar snap peas to pasta bowl. Gently pour in broth and serve!