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RSW Living Magazine

RECIPES WE LOVE - See What’s Cooking in SWFL (September/October 2021)

Brussels Sprouts  

Serves 2-4 

  • 2 cups Brussels sprouts (sliced) 
  • 1 teaspoon shallot, minced 
  • 1 teaspoon garlic, minced 
  • 1 teaspoon grapeseed oil 
  • 1 tablespoon unsalted butter 
  • 1/8 cup white wine 
  • Salt and pepper to taste 
  • 2 tablespoons grated Parmesan cheese 

Sauté Brussels sprouts, shallot and garlic in oil and butter on low heat for 6 minutes, until browned. Add wine and cook all ingredients until lightly translucent. Toss all remaining ingredients together in a bowl and serve. 

2200 Edwards Drive, Fort Myers;



American Red Snapper 

Restaurant: The Mad Hatter

Serves 4 

  • 2 tablespoons canola oil 
  • 4 four- to six-ounce filets American red snapper, skin on, scored 
  • 4 garlic cloves, peeled and chopped 
  • 2 shallots, chopped  
  • 2 cups marinated artichoke hearts and cherry tomatoes 
  • 1 cup roasted fingerling potatoes 
  • ½ cup white wine 
  • 4 tablespoons butter 
  • 1 cup vegetable stock 
  • 12 steamed littleneck clams 
  • Salt and pepper to taste 

Preheat oven to 450 degrees. Heat a sauté pan until very hot. Add half the oil. Add fish, skin down. Once the fish begins to show cooking about ¼ of the way up the filet, remove from the stovetop and add to the oven for 2-3 minutes or until pink flesh is almost white. Remove from the oven and flip to expose crispy skin. In a medium saucepan heat the rest of the oil. Add garlic and shallots and sweat. Add artichokes and fingerlings. Cook for 1 minute moving continuously. Add white wine and reduce slightly. Add butter and bring back to a simmer. Add vegetable stock and simmer, then add clams. Continue to simmer for 5-8 minutes until broth is formed. 

To plate, add broth to a bowl. Place snapper on top, skin up. 

6467 Sanibel Captiva Road, Sanibel; 239-472-0033, 



Chi Chi Bean Salad 

Restaurant: The Go Go Diner

Serves  4-6 

  • 2 cans garbanzo beans, drained and rinsed 
  • 1 English cucumber, seeded and chopped 
  • 1 tomato, chopped 
  • ¼ red onion, chopped 
  • 2 ounces extra virgin olive oil 
  • ½ ounce balsamic vinegar 
  • Salt and pepper to taste 
  • Optional ingredients: black olives and feta cheese 
  • Optional garnishes: fresh herbs such as basil, parsley, mint 

Place all ingredients in a serving bowl and mix. 

957 Pondella Road, North Fort Myers; 239-599-8877, 



Avocado Toast 

Restaurant: House of Omelets

Serves 1 

  • 1 slice of bread, toasted  (We prefer wheat or rye.) 
  • 2 eggs over medium 
  • ½ fresh avocado, sliced 
  • 3 ounces meat, your choice (We offer bacon, chicken, chorizo, etc.) 
  • 4-6 fresh grape tomatoes, cut in half 
  • 2 ounces feta cheese, cubed 
  • Olive oil and parsley to garnish 

Place toast on serving plate and begin stacking ingredients starting with the eggs. Next add avocado, then choice of meat. Place tomatoes and feta around the edges. Garnish plate with a drizzle of olive oil and fresh parsley. 


Three locations: 

14261 S. Tamiami Trail, #11, Fort Myers; 239-313-6476  

900 SW Pine Island Road, Cape Coral; 239-673-7545 

1201 Piper Blvd., Naples; 239-631-6402 



Bagare Eggplant by Chef Asif 

Restaurant:21 Spices

Serves 2-3 

  • 6 small Indian eggplants 
  • 2 tablespoons vegetable oil 
  • 1 teaspoon black mustard seeds 
  • ¼ cup cut fresh curry leaves 
  • 1 cup yellow onion paste 
  • 2 teaspoons garlic and ginger paste 
  • ½ teaspoon curry powder 
  • ¼ teaspoon red chili powder 
  • 3 Thai green chilis 
  • ½ cup coconut milk 
  • 1 cup fresh plain yogurt 
  • ¼ cup heavy cream 
  • 2 tablespoons peanut butter 
  • ½  teaspoon salt 
  • ¼ bunch cilantro 
  • 2 teaspoons sugar 
  • ¼ cup kasuri methi 

Slit the eggplant in the middle but keep intact. Fry at 350 degrees for 4 minutes. In a heavy-duty pot add a little oil and fry the mustard seeds with curry leaves for 2 minutes. Add onion paste and ginger and garlic paste. Cook for 5 minutes. Add curry powder, red chili powder, green chili, coconut milk, yogurt and heavy cream. Cook for 15 minutes. Mix well and add peanut butter, salt, cilantro, sugar and kasuri methi. Pour the gravy and place the fried eggplant on top. Serve warm.  


4270 Tamiami Trail E #21, Naples; 239-919-8830,