| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
|
Wild Rockfish filet; pin hones removed, (3 lbs) |
| 2 |
lb |
Loose leaf spinach; lightly steamed |
| 1 |
tb |
Fresh tarragon |
| 1 |
lg |
Red bell pepper; roasted and julienned |
| 1 |
lb |
Claw crabmeat; picked over for shells |
|
|
Salt and fresh cracked pepper |
| 1/4 |
c |
Flour |
| 1 |
lg |
Potato; shredded (2 cups) |
| 1 |
|
Foot horseradish; shredded (1 cup) |
| 1/4 |
c |
Peanut oil |
INSTRUCTIONS
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
rninutes.
Yield: 4 servings CHEF DU JOUR SHOW #DJ9182 Original Title: HORSERADISH AND
POTATO-CRUSTED ROCKFISH STUFFED WITH SPINACH, CRAB & ROASTED PEPPERS
Recipe by: Jack McDavid
Posted to MC-Recipe Digest V1 #816 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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