Recipe - Horseradish Crusted Halibut

10 tablespoon Freshly grated or prepared
horseradish, drained
One half cup Fresh white bread crumbs
2 tablespoon Unsalted butter
1 tablespoon Chervil leaves
1 tablespoon Tarragon leaves
1 pn Freshly ground pepper
2 teaspoon Egg white
4 Halibut or other firm white
fish fillets (68 ounce each),
skin removed
Salt
1 teaspoon Olive oil
2 Bunches fresh spinach,
washed well
2 tablespoon Balsamic vinegar

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 mediumlow 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 One half 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 MMRecipes Digest V4 #224 by Harrison littlebear@mindspring.com
on Aug 24, 1997