Jul 14 2026
Restaurants›BRAVO! Italian Restaurant & Bar›Grilled Redfish, Sweet Potato Puree, Shrimp Ravioli, Sweet Potato Ravioli, Brown Butter, Mustard Frill, Sunflower Sprouts, Pea Tendrils & Pickled Red Onion Recipe

Grilled Redfish, Sweet Potato Puree, Shrimp Ravioli, Sweet Potato Ravioli, Brown Butter, Mustard Frill, Sunflower Sprouts, Pea Tendrils & Pickled Red Onion Recipe

Inspired by BRAVO! Italian Restaurant & Bar
Time1h 30m
Serves2

Chef Special

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Pickle the Red Onion

    Thinly slice the red onion and combine it with white vinegar, salt, and a pinch of sugar in a bowl. Let it marinate for at least 30 minutes.

  2. 2

    Prepare Sweet Potato Puree

    Peel and chop sweet potatoes. Boil in salted water until tender, about 15-20 minutes. Drain, then blend until smooth. Season with salt and pepper to taste.

  3. 3

    Cook Ravioli

    Bring a pot of salted water to a boil. Cook shrimp and sweet potato ravioli according to package instructions, typically around 2-4 minutes. Drain and set aside.

Cooking

  1. 4

    Grill the Redfish

    Season redfish fillets with salt and pepper. Preheat the grill to medium-high heat and grill the fish for about 4-5 minutes on each side, or until cooked through.

  2. 5

    Brown the Butter

    In a saucepan, melt the butter over medium heat. Continue cooking until it turns golden brown and develops a nutty aroma, about 5-7 minutes. Remove from heat.

Assembly

  1. 6

    Plate the Dish

    On a large plate, spoon a portion of sweet potato puree. Arrange the grilled redfish on top, add ravioli around the fish, drizzle with brown butter, and garnish with mustard frill, sunflower sprouts, and pea tendrils. Finish with pickled red onion on top.

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