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Herb Crusted Trout With Garlic Chili Spinach fish, insert 4 trout boneless -- skinless, 1 cut in 2 tablespoon dijon mustard 3/4 cup fresh white bread crumbs or 1 japanese 1 teaspoon chopped chervil 1 teaspoon chopped tarragon 1 teaspoon chopped thyme 1 teaspoon chopped flat parsley 1 teaspoon chopped chives 2 teaspoon unsalted butter 2 cloves garlic peeled and 1 sliced paper thin 1/8 teaspoon red chili flakes 1 tablespoon olive oil 2 bunch baby spinach -- washed and 1 dried 1 salt and pepper 1 half, and seasoned 1 with salt and 1 pepper 1 wheat crumbs (panko) With a spatula, gently coat the trout fillets evenly with mustard. In a small bowl combine the bread crumbs and all the herbs together. Dredge the fish in crumb mixture. In a large skillet at medium heat melt the butter, stir occasionally for 2 to 3 minutes or until the butter turns light brown. Add the fish to the pan cook approximately 1 1/2 minutes on each side and remove to a plate, keep warm. In a clean large skillet at high heat saute the garlic and chili flakes in the oil, do not burn the garlic, then quickly add the spinach and toss around to prevent the garlic from burning. Cook only until wilted, season and remove to a towel to absorb ex cess water. Yield: 4 servings Recipe By : Cooking Live Show #8895 From: "Angele And Jon - Freeman" Date: 31 May 97 Mastercook Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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