Horseradish crusted halibut
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | tablespoons | Freshly grated or prepared horseradish, drained |
| ½ | cup | Fresh white bread crumbs |
| 2 | tablespoons | Unsalted butter |
| 1 | tablespoon | Chervil leaves |
| 1 | tablespoon | Tarragon leaves |
| 1 | pinch | Freshly ground pepper |
| 2 | teaspoons | Egg white |
| 4 | Halibut or other firm white fish fillets (6-8 oz each), skin removed | |
| Salt | ||
| 1 | teaspoon | Olive oil |
| 2 | Bunches fresh spinach, washed well | |
| 2 | tablespoons | Balsamic vinegar |
Directions
1. Heat oven to 400'. In a food processor, combine horseradish, bread crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined and herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the mixture firmly onto one side of each fillet. Heat a large nonstick, ovenproof pan over medium-low heat. Add oil and fillets, crust side down.
Cook for 2 to 3 minutes, or until crust is golden brown. Carefully turn, then place pan in oven for 7 to 10 minutes, or until done to taste.
3. While fish is baking, place spinach in a medium saucepan. The spinach leaves should still have water clinging to them; if they don't, sprinkle with a few drops. Add salt, cover, and cook over medium heat, stirring occasionally, until just wilted, 2 to 3 minutes. Pour vinegar into a small saucepan and cook over high heat until reduced by half, 1½ to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted spinach and a spoonful of the reduced vinegar alongside.
Martha Stewart Living/Feb. & March/94 Posted to MM-Recipes Digest V4 #224 by Harrison <littlebear@...> on Aug 24, 1997