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
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|Serving Size: 1 Serving (652g)|
|Recipe Makes: 4|
|Calories from Fat: 157 (32%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 104.1mg||32 %|
|Sodium 931.8mg||32 %|
|Potassium 2585.8mg||68 %|
|Total Carbohydrate 46.8g||14 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 35g|
|Protein 40.2g||57 %|
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Calories per serving: 486
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