Horseradish And Potato-Crusted Rockfish Stuffed With Spinach, Crab And Roasted Peppers

Recipe Ingredients

3 lbs	1362g / 48oz	Wild rockfish filet - pin hones removed
2 lbs	908g / 32oz	Loose leaf spinach - lightly steamed
1 tablespoon	15ml	Fresh tarragon
1 tablespoon	15ml	Red bell pepper - roasted, julienned (large)
1 lb	454g / 16oz	Claw crabmeat - picked over
		Salt - to taste
		Freshly-cracked black pepper - to taste
1/4 cup	15g / 0.5oz	Flour
1 cup	237ml	Potato - shredded - (2 cups) (large)
12		Horseradish root - shredded - (1 cup)
1/4 cup	59ml	Peanut oil

Recipe Instructions

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 minutes.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9182) - from the TV FOOD NETWORK

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