Horseradish/Potato Crusted Fish With Spinach, Crab And Peppers Recipe

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0 votes | 129 views
Servings: 4

Ingredients

Cost per serving $2.51 view details
  • 1 x Wild Rockfish filet, pin hones removed, (3 lbs)
  • 2 lb Loose leaf spinach, lightly steamed
  • 1 Tbsp. Fresh tarragon
  • 1 lrg Red bell pepper, roasted and julienned
  • 1 lb Claw crabmeat, picked over for shells Salt and fresh cracked pepper
  • 1/4 c. Flour
  • 1 lrg Potato, shredded (2 c.)
  • 1 x Foot horseradish, shredded (1 c.)
  • 1/4 c. Peanut oil

Directions

  1. 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.
  2. Gently fold back to reassemble the filet. Dust the stuffed fish with flour, salt and pepper. Mix the potato and horseradish, then proportionately coat the fish.
  3. Heat oil to 550 degrees in large pan and brown the fish till golden, about 3 min. Turn and bake in oven for 8 min. Remove and let sit 5 rninutes.
  4. Yield: 4 servings CHEF DU JOUR SHOW #DJ9182 Original Title: HORSERADISH AND POTATO-CRUSTED ROCKFISH STUFFED WITH SPINACH, CRAB & ROASTED PEPPERS

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Nutrition Facts

Amount Per Serving %DV
Serving Size 287g
Recipe makes 4 servings
Calories 250  
Calories from Fat 127 51%
Total Fat 14.41g 18%
Saturated Fat 2.43g 10%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 135mg 6%
Potassium 1295mg 37%
Total Carbs 26.23g 7%
Dietary Fiber 6.1g 20%
Sugars 2.66g 2%
Protein 7.31g 12%
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