Recipe - Herb Crusted Trout With Garlic Chili Spinach

4 Trout boneless, skinless,
cut in half, and seasoned
with salt and pepper
2 tablespoon Dijon mustard
Three fourths cup Fresh white bread crumbs or
japanese wheat crumbs
(panko)
1 teaspoon Chopped chervil
1 teaspoon Chopped tarragon
1 teaspoon Chopped thyme
1 teaspoon Chopped flat parsley
1 teaspoon Chopped chives
2 teaspoon Unsalted butter
2 Cloves garlic peeled and
cut or sliced up paper thin
1/8 teaspoon Red chili flakes
1 tablespoon Olive oil
2 bn Baby spinach, washed and
dried
Salt and pepper

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
cook approximately 1 One half 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 ex cess water.

Yield: 4 servings

Recipe by: Cooking Live Show #8895 Posted to MCRecipe Digest V1 #629 by
"Angele and Jon Freeman" jfreeman@netusa1.net on May 31, 1997