Pecan-crusted Snapper Filet in red Thai curry sauce

Submitted by Udo Mueller, Executive Chef, Coral Ridge Country Club, Fort Lauderdale, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
October 2007
 

Amt Ingredient 
4 7-oz. yellowtail snapper 
2 ozs. pecan nuts, chopped
1 tbsp. soft butter 
4 ozs. snow peas, sliced
4 ozs. red bell pepper, sliced
1 tsp. garlic, chopped
1/2 tsp. ginger, chopped
2 tbsp. basil, chopped
4 pieces scallions, chopped
dash sesame oil
 salt and pepper   
For the Red Thai Curry sauce: 
Amt Ingredient
1 tsp. (or to taste) red thai curry paste
1/2 medium onion, chopped
1/2 oz. garlic, chopped
2 fl. ozs. cream of coconut 
2 fl. ozs. coconut milk 
4 fl. ozs. fish stock 
2 fl. ozs. white wine 
1 cup heavy cream 
1 bay leaf 
 salt to taste 

Procedure    (for the sauce):
• Saute 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.
• Sear the fish and finish in oven.
• Spread the nuts over the fish at end of cooking time.
• Sauté quickly the garlic, ginger, snow peas and red bell peppers, for approximately 30 seconds.
• Serve with jalopeno mash (put the mash in a spring roll wrap, and fry it off).