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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Pecan Crusted Snapper Filet

in Red Thai Curry Sauce

Amount Measure Ingredient - Prep Method
4-7 oz. yellowtail snapper
salt and pepper
1 dash sesame oil
2 oz. pecan nuts, chopped
1 tablespoon soft butter
1/2 cup snow peas-sliced
1/2 cup red bell pepper-sliced
1 teaspoon garlic-chopped
1/2 teaspoon ginger-chopped
2 tablespoons basil-chopped
4 pieces scallions-chopped

The sauce:
1 teaspoon red thai curry paste or to taste
1/2 medium onion-chopped
1/2 ounce garlic-chopped
2 fluid ounces cream of coconut
2 fluid ounces coconut milk
4 fluid ounces fish stock or clam juice
2 fluid ounces white wine
1 cup heavy cream
1 each bay leaf
Salt to taste

DIRECTIONS
Procedure for the sauce:
Sauté the onion, garlic and bay leaf until translucent, add the
curry paste. Deglaze with the white wine, add the fish stock,
cream of coconut and coconut milk. Let simmer for two minutes.
Add the heavy cream and let reduce by half. Set aside.
Procedure for the fish:
Mix the nuts with the butter.
Season the fish with salt and pepper and flour dust them. Sear of
the fish and finish in oven for approx. 7-10 minutes. Spread the
nuts over the fish at end of cooking time.
In a pan, sauté the garlic, ginger, snow peas and red bell peppers
for approx. 30 seconds.
Serve with jalapeno mash potatoes.
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