Skopelos on the Bay Restaurant

Chef Gus Silivos
670 Scenic Hwy., Pensacola, FL
850-432-6565

Duck Breast A L'Orange, Crab Florentine in Phyllo Pastry,
Snapper Marengo

Duck Breast A L'Orange

  • 1 duck breast, boneless and skinless
  • 1 cup assorted baby lettuce (spring mix)
  • 1 orange
  • 1 oz. butter
  • 1 tsp. honey
  • Salt and pepper to taste

Preheat grill. Cook duck breast 3-4 minutes on each side or until done. On a plate, place assorted lettuce. Remove the zest from the orange and squeeze juice. In a pan, combine orange juice, butter, and honey. Heat until glaze consistency. Remove duck and slice. Arrange slices on top of lettuce. Drizzle sauce over duck and lettuce. Garnish with orange zest.

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Crab Florentine in Phyllo Pastry

  • 1-2 tsp. clarified butter
  • 5 oz. crabmeat
  • 1 bunch spinach leaves
  • 1 Tbsp. shallots, chopped
  • 1 oz. Feta cheese, crumbled
  • 1/4 oz. Ouzo
  • 2 oz. heavy cream
  • 1 phyllo dough sheet
  • 2 oz. melted butter
  • 2 Tbsp. tomato concasse (peeled and seeded)
  • Chopped parsley

Add clarified butter to a heated pan. Saute shallots. Add Ouzo and flambé. Add cream and reduce. Add spinach leaves and cook until wilted. Add crabmeat and feta cheese. Butter individual casserole dish and cut phyllo into 6 squares. Line casserole dish with each square overlapping. Add mixture and enclose. Brush phyllo with butter. Place in a 375 degree oven and bake until golden brown. Remove baked phyllo from casserole dish to serving plate. Garnish with parsley and tomato concasse.

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Snapper Marengo

  • 2 snapper filets
  • Salt & Pepper to taste
  • 1 cup flour
  • 2 oz. olive oil
  • 6 mushrooms, sliced
  • 1 oz. shallots, chopped
  • 2 tomatoes, peeled, seeded and diced
  • 2 oz. white wine
  • 1 oz. butter
  • 20 small shrimp, peeled and deveined
  • 1/4 tsp. parsley, chopped

Season fish with salt and pepper and lightly dredge in flour. Place oil in heated pan, add fish and cook about 3-4 minutes on each side. Remove and keep warm. Add mushrooms and sauté. Add shallots and tomatoes. Add wine, butter, shrimp and reduce. Sprinkle with parsley and place over snapper. Serves 2

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