Horseradish/potato-Crusted Fish W Spinach, Crab and Peppers

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Salt and fresh cracked pepper
1/4 c Peanut oil
1 Wild Rockfish fillet
1/4 c Flour
1 lb Claw crabmeat; picked over
2 lb Loose leaf spinach; lightly
1 tb Fresh tarragon
1 lg Potato; shredded (2 cups)
1 foot horseradish; shredded
1 lg Red bell pepper; roasted

Original recipe makes 4



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 Recipe by: Jack McDavid Posted to MC-Recipe Digest V1 #816 by Holly Butman on Sep 28, 1997

Verified by stevemur
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Calories Per Serving: 486 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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