| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Sami | Main dish, Fish, Soup/stews | 4 | Servings |
INGREDIENTS
| 10 | tb | Freshly grated or prepared horseradish, drained |
| 1/2 | c | Fresh white bread crumbs |
| 2 | tb | Unsalted butter |
| 1 | tb | Chervil leaves |
| 1 | tb | Tarragon leaves |
| 1 | pn | Freshly ground pepper |
| 2 | ts | Egg white |
| 4 | Halibut or other firm white fish fillets (6-8 oz each), skin removed | |
| Salt | ||
| 1 | ts | Olive oil |
| 2 | Bunches fresh spinach, washed well | |
| 2 | tb | Balsamic vinegar |
INSTRUCTIONS
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, 1 1/2 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@mindspring.com> on Aug 24, 1997
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