Side Pannel
Horseradish Crusted Halibut
Horseradish Crusted Halibut
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Fish
Ingredients List
- 10 tb Freshly grated or prepared
- -horseradish, drained
- 1/2 c Fresh white bread crumbs
- 2 tb Unsalted butter
- 1 tb Chervil leaves
- 1 tb Tarragon leaves
- 1 pn Freshly ground pepper
- 2 ts Egg white
- 4 Halibut or other firm white
- -fish fillets (6-8 oz each),
- -skin removed
- Salt
- 1 ts Olive oil
- 2 Bunches fresh spinach,
- -washed well
- 2 tb Balsamic vinegar
Directions
1. Heat oven to 400'. In a food processor, combine horseradish, bread
crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined and
herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
mixture firmly onto one side of each fillet. Heat a large nonstick,
ovenproof pan over medium-low heat. Add oil and fillets, crust side down.
Cook for 2 to 3 minutes, or until crust is golden brown. Carefully turn,
then place pan in oven for 7 to 10 minutes, or until done to taste.
3. While fish is baking, place spinach in a medium saucepan. The spinach
leaves should still have water clinging to them; if they don't, sprinkle
with a few drops. Add salt, cover, and cook over medium heat, stirring
occasionally, until just wilted, 2 to 3 minutes. Pour vinegar into a small
saucepan and cook over high heat until reduced by half, 1 1/2 to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted spinach
and a spoonful of the reduced vinegar alongside.
crumbs, butter, herbs, and pepper. Pulse 2 or 3 times until combined and
herbs are coarsely chopped. Add egg white and pulse 2 or 3 times.
2. Season both sides of fish with salt and pepper. Pat 3 or 4 T of the
mixture firmly onto one side of each fillet. Heat a large nonstick,
ovenproof pan over medium-low heat. Add oil and fillets, crust side down.
Cook for 2 to 3 minutes, or until crust is golden brown. Carefully turn,
then place pan in oven for 7 to 10 minutes, or until done to taste.
3. While fish is baking, place spinach in a medium saucepan. The spinach
leaves should still have water clinging to them; if they don't, sprinkle
with a few drops. Add salt, cover, and cook over medium heat, stirring
occasionally, until just wilted, 2 to 3 minutes. Pour vinegar into a small
saucepan and cook over high heat until reduced by half, 1 1/2 to 2 minutes.
4. Remove fish from oven. Serve each fillet with some of the wilted spinach
and a spoonful of the reduced vinegar alongside.
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