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Herb-crusted Trout With Garlic Chili Spinach

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CATEGORY CUISINE TAG YIELD
Japanese Cklive08 4 Servings

INGREDIENTS

4 Boneless, skinless trout
cut in half
And seasoned with salt and
pepper
2 T Dijon mustard
3/4 c Fresh white bread crumbs or
Japanese
Wheat crumbs, Panko
1 t Chopped chervil
1 t Chopped tarragon
1 t Chopped thyme
1 t Chopped flat parsley
1 t Chopped chives
2 t Unsalted butter
2 Garlic cloves, peeled and
Sliced paper thin
1/8 t Red chili flakes
1 T Olive oil
2 Baby spinach, washed dried
Salt, to taste
Freshly-ground black pepper
to taste

INSTRUCTIONS

With a spatula, gently coat the trout fillets evenly with mustard. In
a small bowl combine the bread crumbs and all the herbs together.
Dredge the fish in crumb mixture. In a large skillet at medium heat
melt the butter, stir occasionally for 2 to 3 minutes or until the
butter turns light brown. Add the fish to the pan and cook
approximately 1 1/2 minutes on each side and remove to a plate, keep
warm. In a clean large skillet at high heat saute the garlic and  chili
flakes in the oil, do not burn the garlic, then quickly add the
spinach and toss around to prevent the garlic from burning. Cook only
until wilted, season and remove to a towel to absorb excess water.
This recipe yields 4 servings.  Recipe Source: COOKING LIVE with Sara
Moulton From the TV FOOD  NETWORK - (Show # CL-8895 broadcast
05-30-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  12-03-1998  Recipe by:
Sara Moulton  Converted by MM_Buster v2.0l.

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