Horseradish Crusted Halibut


10 tablespoons Freshly grated or prepared horseradish, drained
1/2 cup Fresh white bread crumbs
2 tablespoons Unsalted butter
1 tablespoon Chervil leaves
1 tablespoon Tarragon leaves
1 pch Freshly ground pepper
2 teaspoons Egg white
4 Halibut or other firm white fish fillets (6-8 o
1 teaspoon Olive oil
2 bn fresh spinach, washed well
2 tablespoons Balsamic vinegar


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.




4.0 servings


Friday, December 4, 2009 - 11:23pm



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