Title: Horseradish Crusted Halibut
Categories: Entree Fish Soup
Yield: 4 Servings

10	tb	Freshly grated or prepared horseradish, drained
1/2	c	Fresh white bread crumbs
2	tb	Unsalted butter
1	tb	Chervil leaves
1	tb	Tarragon leaves
1	pn	Freshly ground pepper
2	ts	Egg white
4		Halibut or other firm white fish fillets (6-8 oz each), skin
		Salt
1	ts	Olive oil
2		Bunches fresh spinach, washed well
2	tb	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 medium-low 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 1/2 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 By Sonia[SMTP:netchess@interlog.com] on Aug 10, 1997

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