Recipe - Horseradishpotato-Crusted Fish W Spinach Crab And Peppers

1 Wild Rockfish filet; pin
hones removed, (3 lbs)
2 pound Loose leaf spinach; lightly
steamed
1 tablespoon Fresh tarragon
1 lg Red bell pepper; roasted and
julienned
1 pound Claw crabmeat; picked over
for shells
Salt and fresh cracked
pepper
One fourth cup Flour
1 lg Potato; shredded (2 cups)
1 Foot horseradish; 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
rninutes.

Yield: 4 servings CHEF DU JOUR SHOW #DJ9182 Original Title: HORSERADISH AND
POTATOCRUSTED ROCKFISH STUFFED WITH SPINACH, CRAB & ROASTED PEPPERS

Recipe by: Jack McDavid

Posted to MCRecipe Digest V1 #816 by Holly Butman
butma001@acpub.duke.edu on Sep 28, 1997