Title: Herb-Crusted Trout with Garlic Chili Spinach
Categories: Cklive08
Yield: 4 servings

4 Boneless; skinless trout,
-cut in half,
And seasoned with salt and
-pepper
2 tb Dijon mustard
3/4 c Fresh white bread crumbs or
-Japanese
Wheat crumbs; (Panko)
1 ts Chopped chervil
1 ts Chopped tarragon
1 ts Chopped thyme
1 ts Chopped flat parsley
1 ts Chopped chives
2 ts Unsalted butter
2 Garlic cloves; peeled, and
Sliced paper thin
1/8 ts Red chili flakes
1 tb Olive oil
2 bn Baby spinach; washed, dried
Salt; to taste
Freshly-ground black pepper;
-to taste

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 and 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 excess
water. This recipe yields 4 servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-8895 broadcast 05-30-1997) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

12-03-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.