Horseradish Crusted Halibut

Photo: flickr user danperry.com

Ingredients

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

Salt

1 teaspoon Olive oil

2 bn fresh spinach, washed well

2 tablespoons Balsamic vinegar

Preparation

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.