On-AirVirginia This Morning


Sample the flavors of fall with this Grilled Swordfish over Pumpkin Ravioli and seasonal cocktails

Posted at 12:40 PM, Oct 15, 2015
and last updated 2015-10-15 12:40:03-04

RICHMOND, Va - Aaron Clifton, Proprietor at Bonefish Grill, fired up the Virginia This Morning kitchen to make their seasonal Grilled Swordfish over Pumpkin Ravioli. He paired the dish with a cool, crisp Apple Martini. For more information you can visit www.bonefishgrill.com.

Grilled Swordfish over Pumpkin Ravioli


  • 4 Each                   6 OZ fresh swordfish steak
  • ½ tsp                     Kosher salt
  • ¼ tsp                     freshly ground black pepper
  • 4 TBSP                   crumbled feta cheese
  • 16 Each                 Pumpkin Ravioli
  • 2 Qts                      boiling water
  • 4 TBSP                   butter
  • 1 tsp                      shallots, ¼” dice
  • 2 tsp                      fresh sage leaves, roughly chopped
  • 2 TBSP                   French’s crispy onions
  • 1 TBSP                   chopped parsley


  1. Season the swordfish steaks with salt and pepper.
  2. Grill for 60 seconds and flip swordfish over.
  3. Place 1 TBSP of crumbled feta cheese on top of each steak.
  4. Move steaks to the coolest part of the grill and cook to an internal temperature of 135˚.
  5. Remove from the grill and keep warm.
  6. Place the ravioli into the boiling water and cook following the package instructions.
  7. Drain the ravioli in a colander.
  8. Melt the butter in a large sauté pan over medium high heat.
  9. Add the shallots and chopped sage leaves; cook until the butter just begins to brown.
  10. Immediately after the butter begins to brown, add the drained ravioli and toss to coat the pasta.
  11. Place the ravioli in the center of a large warm pasta serving platter.
  12. Arrange the swordfish around the outer edges of the pasta.
  13. Sprinkle the crispy onions and chopped parsley over the pasta and fish.
  14. Serve with your favorite vegetable side dish.

On-air Demonstration:

  1. Heat sauté pans.
  2. Season the swordfish steaks and sauté until cooked, following cooking directions as stated above without the grill.
  3. Have the cooked ravioli plated and to the side – without sage or crispy onions.
  4. In a second sauté pan, melt the butter in preparation for the ravioli – complete cooking directions as stated above.
  5. Conduct final plating of the ravioli followed by the swordfish.

Fall Apple Martini

Ingredients:                                                                 Volume:

Apple Cinnamon Vodka Infusion                                                               2 oz

Ginger Liqueur                                                                                  .50 oz

100% Apple Juice                                                                             2 oz

Honey                                                                                                 .50 oz


Add all ingredients into a 16-oz pint glass.  Add ice until glass is full.  Shake 20x vigorously and strain into frozen martini glass.  Top with apple slice floating on top.  Add a little extra zest of cinnamon on top for a little extra fall flavor!

Secrets to shake it up:

  • If you like an extra kick of ginger, muddle a few fresh slices of ginger! Or you can garnish with candied ginger!
  • If you enjoy your cocktails a little more on the sweeter side add a little extra honey.
  • Adding a splash of lemon juice will help to brighten the fresh apple flavors!