Horseradish/potato-Crusted Fish W Spinach, Crab and Peppers
| Yield: | 4 Servings |
| Categories: |
| 1 | Wild Rockfish filet; pin hones removed, (3 lbs) | |
| 2 | lb | Loose leaf spinach; lightly steamed |
| 1 | tb | Fresh tarragon |
| 1 | lg | Red bell pepper; roasted and julienned |
| 1 | lb | Claw crabmeat; picked over for shells |
| Salt and fresh cracked pepper | ||
| 1/4 | c | Flour |
| 1 | lg | Potato; shredded (2 cups) |
| 1 | Foot horseradish; shredded (1 cup) | |
| 1/4 | c | Peanut oil |
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