Yes, it's been a while and Mike just reminded me that he's doing his part for my BLOG but I'm not keeping up. So, I'm going to post back to back recipes that he's made the past 2 weekends.
Horseradish and Potato-Crusted Rockfish Stuffed with Spinach
Ingredients
3 lbs Wild rockfish filet
2 lbs loose leaf spinach, lightly steamed
1 Tbl fresh tarragon
1 large red bell pepper, roasted, julienned
1 lb fresh crabmeat, picked over well
sea salt - to taste
fresh-cracked black pepper - to taste
1/4 cup flour
1 large potato, shredded (2 cups)
12 inches horseradish root, shredded (1 cup)
1/4 cup peanut oil
Method:
Preheat over 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 with mixture.
Heat oil to 550 degrees in large pan and brown teh fish until golden brown, about 3 minutes. Turn and bake in oven for 8 minutes. Remove and let sit 5 minutes. This is a picture of it once it was cut into serving pieces. It was a beautiful presentation and I thought it was really good. In fact, everyone liked it except the cook...who doesn't like fish. lol
Mike had gone fishing in the Chesapeake Bay and caught the Rockfish the day before he fixed this meal. He served scallop potatoes, green beans and a spinach salad with the fish.
4 servings