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Home > Steal This Recipe® > Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard & Roasted Pepper & Chive Oils

Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard & Roasted Pepper & Chive Oils

Stolen on: March 15, 2006

Ross Forsyth

Got the winter blahs? Close your eyes and imagine sunshine, a cool ocean breeze, palm trees, your bare foot in the sand, and delicious, fresh Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard and Roasted Pepper and Chive Oils! Chef Michael McMillan is the creator of Opus 39's simple and elegant menu. And what better place to enjoy this fresh seafood dish than in St. Augustine, Florida ... or at your house!

About the chef: Michael McMillan, an alumnus of the renowned Culinary Institute of America, selected the appropriate name in Opus 39, the restaurant he operates with his wife, Christine. Opus is Latin for a creative work that defines the artist. Creativity is essential for the Opus 39 concept, a restaurant and food gallery in the heart of St. Augustine's historic district which features a five-course tasting menu that changes daily. Opus 39 is a sanctuary of art, wine and cuisine.

McMillan selects produce from organic farms and stands and buys the freshest seafood, beef and game possible on a daily basis. Then he creates the menu for that night by 3 p.m. McMillan is so committed to providing a cutting edge dining experience for first-time guests and regular customers alike that he does not serve the same recipe twice.

Most of the 400

Ross Forsyth

wines are chosen by the McMillans during their annual wine exploration tours of boutique wineries in California. "In many cases, people are very comfortable and more familiar with mass production wines, but they are open to try something different," Christine McMillan said. "So we find out the mass production wine they prefer and then recommend a small production wine that is similar. It introduces them to a new experience."

Just as Opus 39 has a wine gallery with rare selections and a food gallery where guests can buy flavorful ingredients such as the McMillans’ freshly baked breads, the destination is also home to an art gallery. The McMillans hired former gallery owner Sally Ann Freeman to arrange shows from local and regional artists, meanwhile St. Augustine glassblower Thomas Long has created vases for the shelves and candleholders for the tables. "Restaurants and galleries naturally complement each other," McMillan said. "We strive to present cutting-edge dining and cutting-edge art," he said. "It’s all part of a culinary experience.

Opus 39 Restaurant & Food Gallery
39 Cordova Street
St. Augustine, FL 32084
904-824-0402
www.opus39.com

	Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard & Roasted Pepper & Chive Oils
	Opus 39 Restaurant & Food Gallery
	Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard and Roasted Pepper and Chive Oils is served at Opus 39 Restaurant & Food Gallery as part of a 5-course tasting menu priced at $55. This recipe is for a serving size of four. This is a 4-part recipe: Sautéed Red Snapper Roasted Organic Eggplant Caviar Swiss Chard Red Pepper and Chive Oils Ingredients 4 pieces of 4 to 5 oz snapper filets, scaled with skin on 1/4 cup extra virgin olive oil 3/4 roasted red pepper Red Snapper Steal This Recipe® step-by-step Instructions Preheat oven to 350 degrees F 1. Using the back side of a knife, gently “squeegee” the moisture from the skin of the snapper 2. Season to taste with salt 3. In a hot sauté pan, add 2 Tbsp olive oil 4. Gently place snapper in pan skin side down 5. Cook until skin is crispy, flip and finish in oven Plating Steal This Recipe® step-by-step Instructions 1. Place a few leaves of the Swiss chard in the center of the plate 2. Place a large spoonful of the Eggplant Caviar on top of the chard 3. Julienne the remaining roasted pepper (3/4 red pepper) and place some on the top of the eggplant on each plate 4. Place your snapper on the roasted peppers and drizzle the 2 oils around the outside For more recipes, go to www.archive.supermarketguru.com

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