| 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 |
T |
Fresh tarragon |
| 1 |
|
Red bell pepper, roasted and |
|
|
julienned |
| 1 |
lb |
Claw crabmeat, picked over |
|
|
for shells |
|
|
Salt and fresh cracked |
|
|
pepper |
| 1/4 |
c |
Flour |
| 1 |
|
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 OriginalRecipe: 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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