Romano’s Macaroni Grill is an Italian restaurant brand founded in 1988 by Phil Romano, one of the industry’s leading innovators. Inspired by the Italian country cuisine served in Romano’s grandmother’s kitchen, Macaroni Grill blends Italian traditions with progressive culinary inspiration from all regions of Italy and the U.S. An extensive wine list and the chain’s unique honor wine system finish out the experience in this polished casual atmosphere.




Mediterranean Sea Bass

Macaroni Grill Copycat Recipe

Serves 2

1/2 cup grape tomatoes, cut in half
1 cup arugula
1/2 cup cannellini beans, drained
2 tablespoons radishes, sliced into matchsticks
1/2 tablespoons extra virgin olive oil
pinch of oregano

Diavola Sauce
1 cup roasted red peppers
1/2 cup grape tomatoes, cut in half
1/2 tablespoon extra virgin olive oil
1/4 cup water
1/4 teaspoon hot sauce

Sea Bass:
15 oz Brazino
1 1/2 tablespoons all purpose flour
1 tablespoon canola oil
pinch of pepper

Toss all salad ingredients together and set aside while the fish cooks. Season fish with pepper and dredge both sides in flour, shaking off any excess.

To make the diavola sauce, place all ingredients in a blender and blend until smooth. In a saute pan over medium heat, add canola or vegetable oil and saute fish until light golden brown, approximately 1 to 1 1/2 minutes. Flip fish over and cook for an additional 30-45 seconds, until the fish is cooked but still moist.

To serve:  Place one fish filet in the center of 2 plates and top each with half of the arugula salad.
Shingle second filet over each salad, leaving some of the salad visible. Drizzle diavola sauce around each plate and garnish with lemon wedge (if desired).

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