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

 Special Event & Wine Dinner Reservations

  Contact The Chef

  Visit our restaurants:

Brandywine Prime Seafood & Chops @ Chadds Ford Inn
Rtes 1 & 100 - Chadds Ford, PA
Piccolina Toscana
14th & DuPont St - Trolley Square

Toscana To Go
14th & DuPont St - Trolley Square

Gift Certificates

Check your card balance

Please click here to purchase Piccolina Toscana gift certificates

Event Schedule

No events this week.

View the entire July schedule.

Chef Dan shares his favorite recipes!

Butternut Squash Soup
Mushroom Festival
An hors d'oeuvres party
Pizza dough
View all recipes



Email List


copyright ©2017 BigChefGuy.com / Dan Butler
Pan-seared red snapper
Pan-seared red snapper over Brandywine (heirloom) tomato salad
  • 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

View all recipes.