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Horseradish And Potato Crusted Rockfish Stuffed With Spinach, Crab And Roasted Peppers
Ingredients
- 3 lb wild rockfish filet pin hones removed
- 2 lb loose leaf spinach lightly steamed
- 1 Tbsp. fresh tarragon
- 1 lrg red bell pepper roasted, julienned
- 1 lb claw crabmeat picked over Salt to taste Freshly-cracked black pepper to taste
- 1/4 c. flour
- 1 lrg potato shredded - (2 c.)
- 12 x inches horseradish root shredded - (1 c.)
- 1/4 c. peanut oil
Directions
- 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 proportionately coat the fish.
- Heat oil to 550 degrees in large pan and brown the fish till golden, about 3 min. Turn and bake in oven for 8 min. Remove and let sit 5 min.
- This recipe yields 4 servings.
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