Horseradish and potato-crusted rockfish stuffed with spinac
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Wild rockfish filet; pin hones removed |
| 2 | pounds | Loose leaf spinach; lightly steamed |
| 1 | tablespoon | Fresh tarragon |
| 1 | large | Red bell pepper; roasted, julienned |
| 1 | pounds | Claw crabmeat; picked over |
| Salt; to taste | ||
| Freshly-cracked black pepper; to taste | ||
| ¼ | cup | Flour |
| 1 | large | Potato; shredded - (2 cups) |
| 12 | Inches horseradish root; shredded - (1 cup) | |
| ¼ | cup | Peanut oil |
Directions
Preheat oven to 550 degrees. Butterfly the fish cutting a pocket the length of the filet and unfold. Spread the length of the fish with layers of spinach, tarragon, salt and pepper, roasted peppers and then the crab.
Gently fold back to reassemble the filet. Dust the stuffed fish with flour, salt and pepper. Mix the potato and horseradish, then evenly coat the fish.
Heat oil to 550 degrees in large pan and brown the fish until golden brown, about 3 minutes. Turn and bake in oven for 8 minutes. Remove and let sit 5 minutes. This recipe yields 4 servings.
Source: "CHEF DU JOUR - (Show # DJ-9182) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-20-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: n/a
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