Recipe - Fillet Of Striped Bass In Phyllo

3 Cups, stemmed spinach (4 oz)
2 tablespoon Unsalted butter
1 tablespoon Minced shallot
2 tablespoon Washed thoroughly, and
chopped arugula
2 tablespoon Chopped fresh flat leaf
parsley
2 teaspoon Anisette liquer
2 teaspoon Lemon juice
One fourth teaspoon Salt
3 dr Or more of tabasco sauce
4 Striped bass filets (known
also as rockfish)
12 Sheets phyllo dough
One half cup Or more of melted unsalted
butter

I made this on the weekend for Saturday dinner guests and it is superb
Served it with snow peas and tiny baby carrots....

METHOD: Rinse spinach,thoroughly in warm water (removes sand faster) when
cleaned steam in water clinging to leaves about 4 min or less. Cool. Then
chop very fine.

Melt 2 tablespoon butter in skillet, add chopped shallot, and saute til softened,
add arugula, parsley, continue cooking for 2 minutes, then off heat add
anise liquer, lemon juice, salt, tabasco. Mix well. Transfer to a bowl and
allow to cool.

Cut 4 diagonal slits in skin side of each filet (deep slits) and stuff
spinach into the slits of each fillet.

Heat oven to 375. Remove sheets of phyllo dough from package. Unfold
carefully. Cover sheets with a damp kitchen towel. Rvemove 1 sheet at a
time as you work. Brush 1 sheet with melted butter lightly, Stack 2nd sheet
on top of first, brush with butter and the 3rd sheet and so repeating until
you have 6 buttered sheets. Cut the sheets crosswise in half, then each
half in half and you will have 4 stacks of sheets. Place 1 fillet
lengthwise, skin side up in center. Fold the long side of sheets over
filet, then fold the two narrow ends over to seal. Transfer filet parcels
to ungreased cookie sheet. Brush tops with and sides with butter.

Bake until filo is golden brown at edges and pale brown on top for 25
minutes. Serve!!

NOTE: I used extra spinach and arugula, parsley so I in addition to
stuffing the slits, I spread it over fillets evenly and it was
delicious.The more the better.
Posted to EATL Digest 27 October 96

Date: Mon, 28 Oct 1996 13:55:29 0400

From: Edward CollinsHughes ecollins@HAVERFORD.EDU