Recipe for Horseradish/Potato-Crusted Fish with Spinach, Crab and Peppers 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
1 x Wild Rockfish filet, pin hones removed, (3 lbs)
2 lb Loose leaf spinach, lightly steamed
1 tbl 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 cup Flour
1 lrg Potato, shredded (2 cups)
1 x Foot horseradish, shredded (1 cup)
Instructions:
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 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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