Title: Herb Crusted Trout with Garlic Chili Spinach
Categories: Insert Fish
Yield: 1 Servings

4		Trout boneless -- skinless,
		Cut in
2	tb	Dijon mustard
3/4	c	Fresh white bread crumbs or
		Japanese
1	ts	Chopped chervil
1	ts	Chopped tarragon
1	ts	Chopped thyme
1	ts	Chopped flat parsley
1	ts	Chopped chives
2	ts	Unsalted butter
2		Cloves garlic peeled and
		Sliced paper thin
1/8	ts	Red chili flakes
1	tb	Olive oil
2	bn	Baby spinach -- washed and
		Dried
		Salt and pepper
		Half, and seasoned
		With salt and
		Pepper
		Wheat crumbs (panko)

With a spatula, gently coat the trout fillets evenly with mustard. In a small bowl combine the bread crumbs and all the herbs together. Dredge the fish in crumb mixture.

In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm.

In a clean large skillet at high heat saute the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season and remove to a towel to absorb ex cess water.

Yield: 4 servings

Recipe By : Cooking Live Show #8895

From: "Angele And Jon Freeman" Date: 31 May 97 Mastercook Recipes (Mailing List) Ä

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