Recipe - Horseradish And Potato-Crusted Rockfish Stuffed With Spinac

3 pound Wild rockfish filet; pin
hones removed
2 pound Loose leaf spinach; lightly
steamed
1 tablespoon Fresh tarragon
1 lg Red bell pepper; roasted,
julienned
1 pound Claw crabmeat; picked over
Salt; to taste
Freshlycracked black
pepper; to taste
One fourth cup Flour
1 lg Potato; shredded (2 cups)
12 Inches horseradish root;
shredded (1 cup)
One fourth cup Peanut oil

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