Emprimir
Correo Electrónico
Receta Horseradish And Potato Crusted Rockfish Stuffed With Spinach, Crab And Roasted Peppers
Add a photoRaciónes: 4
Ingredientes
- 3 lb wild rockfish filet pin hones removed
- 2 lb loose leaf spinach lightly steamed
- 1 Tbsp. fresh tarragon
- 1 lrg red bell pepper roasted, julienned
- 1 lb claw crabmeat picked over Salt to taste Freshly-cracked black pepper to taste
- 1/4 c. flour
- 1 lrg potato shredded - (2 c.)
- 12 x inches horseradish root shredded - (1 c.)
- 1/4 c. peanut oil
Direcciones
- 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 proportionately coat the fish.
- 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 min.
- This recipe yields 4 servings.
Languages
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% |
