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Receta Horseradish/Potato Crusted Fish With Spinach, Crab And Peppers
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Ingredientes
- 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
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 rninutes.
- 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% |
