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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Snapper Fillet with Olives, Sun-

Dried Tomatoes & Artichokes

in Sherry – Tomato Vinaigrette

Amount Measure Ingredient - Prep Method
4 each snapper fillet (5-7 oz per person)
6 each artichoke hearts
2 tablespoon sun-dried tomatoes
2 each shallots, sliced
12 each kalamata olives,
1 teaspoon garlic, chopped

Serving Size: 4
Season the snapper and pan sear to a golden brown on
both sides and finish in preheated 400 F oven.
Approximately 5-8 minutes.
́
In a pan with a little butter, saute the shallots and garlic
until translucent. Add the sun-dried tomatoes, olives and
artichokes. Season with S & P. Set aside and keep warm.

Amount Measure Ingredient - Prep Method
1⁄2 cup cherry tomatoes
2 tablespoon shallots, chopped
2 tablespoon sherry vinegar
1⁄2 cup XVOO
2 tablespoon parsley, chopped Salt & pepper

Vinaigrette:
́
Saute the shallots until translucent. Put all the ingredients
except parsley in blender until smooth. Add the parsley
and season with Salt and white Pepper.
Serve with mashed potatoes and wilted spinach. Place
potatoes in middle of plate and put the spinach on top.
Lean the snapper on the potatoes and top with the
artichoke mix. Drizzle sauce over and serve.

18 The Landings & Bay Colony