| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Grains |
|
Dujour07 |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Wild rockfish filet, pin |
|
|
hones removed |
| 2 |
lb |
Loose leaf spinach, lightly |
|
|
steamed |
| 1 |
T |
Fresh tarragon |
| 1 |
|
Red bell pepper, roasted |
|
|
julienned |
| 1 |
lb |
Claw crabmeat, picked over |
|
|
Salt, to taste |
|
|
Freshly-cracked black |
|
|
pepper to taste |
| 1/4 |
c |
Flour |
| 1 |
|
Potato, shredded – 2 cups |
| 12 |
|
Inches horseradish root |
|
|
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 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@netzero.net" Recipe by: n/a Converted by MM_Buster v2.0l.
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