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

Serves four Servings
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  • 4 pieces of 4- to 5-ounce snapper filets, with scaled skin
  • 4 organic japanese eggplants
  • 3/4 cup extra virgin olive oil
  • 2 tablespoon chopped flat leaf parsley
  • 1 tablespoon garlic puree
  • 1 tablespoon roasted red pepper
  • 1 bunch swiss chard, cleaned and de-stemmed
  • 1 ounce white wine
  • 1 ounce chives, blanched
  • 1 ounce shallot, chopped
  • 2 ounce garlic cloves, chopped


Baking Directions:

Steal This Recipe® step-by-step InstructionsEggplant Caviar InstructionsPre-heat oven to 350°1. Slice eggplant in half lengthwise and score the inside with a knife2. Season with salt, pepper and 1/4 cup of olive oil3. Place on a tray and bake in oven until fully cooked, approximately 20 minutes4. Using a fork, scrape the inside of the eggplant out of the skin into a mixing bowl5. Add the garlic puree and parsley and season with salt, pepper and olive oil to taste6. Reserve in a warm locationRed Pepper and Chive Oils Instructions1. Puree the chives with 1/4 cup of olive oil2. Strain and reserve3. Puree 1/4 of the roasted red pepper with 1/4 cup of olive oil4. Strain and reserveSwiss Chard Instructions1. Heat 2 tablespoons of olive oil in a sauté pan2. Add 1 tablespoon of chopped shallots3. Add 1 tablespoon of chopped garlic4. Sauté briefly and add Swiss chard5. Add 1 ounce white wine and cook until the Swiss chard is wiltedRed Snapper InstructionsPre-heat oven to 350°1. Using the back side of a knife, gently “squeegee” the moisture from the skin of the snapper2. Season to taste with salt3. In a hot sauté pan, add 2 tablespoons of olive oil4. Gently place snapper in pan skin side down5. Cook until skin is crispy, flip and finish in oven

Serving Directions:

Plating Instructions1. Place a few leaves of the Swiss chard in the center of the plate2. Place a large spoonful of the Eggplant Caviar on top of the chard3. Julienne the remaining roasted pepper and place some on the top of the eggplant on each plate4. Place your snapper on the roasted peppers and drizzle the 2 oils around the outside

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