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Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Pan-seared red snapper
Pan-seared red snapper over Brandywine (heirloom) tomato salad
Ingredients:
  • 2 6 oz red snapper fillets
  • 1 Tblsp soft butter
  • salt and white pepper
  • 3 tbsp olive oil
  • 1 thinly sliced sweet onion
  • 1 oz white wine
  • chopped fresh chervil
  • 1-2 large brandywine (or other Heirloom) tomatoes
  • 3 Tblsp olive oil
  • 15 pitted kalamata olives
  • 2 Tblsp fresh basil pesto
Fillet the snapper and remove the pin bones. Dry the skin well and coat it with the soft butter. Heat the olive oil in a skillet and place the snapper fillets buttered skin side down. Let the skin brown over med-high heat. Flip the fillet and add the thinly sliced onion. After the onion browns a bit, add the white wine and place uncovered in a 400 degree oven.

For the salad:
Slice the tomatoes in non-uniform fashion, lay in a single layer of a shallot serving dish. Sprinkle the olives randomly about and then top with olive oil. Run a ring of pesto around the perimeter of the salad.
When the fish is done (about 5 minutes in the oven depending on fillet

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