Title: Horseradish/potato-Crusted Fish W. Spinach, Crab & Peppers
Categories: None
Yield: 4 Servings

1		Wild rockfish filet; pin hones removed
		; (3 lbs)
2	lb	Loose leaf spinach; lightly steamed
1	tb	Fresh tarragon
1	lg	Red bell pepper; roasted and
		Julienned
1	lb	Claw crabmeat; picked over for
		Shells
		Salt and fresh cracked pepper
1/4	c	Flour
1	lg	Potato; shredded (2 cups)
1		Foot horseradish; shredded (1 cup)
1/4	c	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 POTATO-CRUSTED ROCKFISH STUFFED WITH SPINACH, CRAB & ROASTED PEPPERS

Posted to MM-Recipes Digest V4 #5 by fatfree-request@fatfree.com on Sep 18, 1997

Recipe by: Jack McDavid

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