Ingredients

1 1/2 pounds fresh spinach, steamed and pressed to release excess liquid
6 (8-ounce) redfish fillets
Salt and freshly ground black pepper
Cashew Garlic Butter, recipe follows
Warm Potato Salad, recipe follows

Directions

Preheat oven to 350 degrees F.

Season spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil. Season
fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with
Cashew-Garlic Butter. Lay fillets on top of spinach, fold foil pouches up carefully, and bake 20 minutes.
Serve immediately, accompanied with Warm Potato Salad.

Ingredients

Cashew-Garlic Butter:
1 cup roasted and salted cashews
1 cup unsalted butter, softened at room temperature
1 tablespoon minced garlic, about 6 cloves
1 teaspoon salt

1 teaspoon hot sauce
1/2 lemon, juiced

Directions

Place the cashews in the bowl of a food processor and pulse for
30 seconds. Add the remaining ingredients and pulse for 15 seconds. Transfer cashew-garlic butter to a small
bowl and set aside while you assemble the papillotes.

Ingredients

Warm Potato Salad:
6 baking potatoes, like russets, peeled and cut into bite-size pieces
2 tablespoons Dijon mustard
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 small onion, finely chopped
1/3 cup finely chopped celery
4 hard-boiled eggs
1 cup heavy cream, reduced to 1/2 cup
1/4 cup chopped parsley
White pepper

Directions

In a saucepan, cook potatoes in salted water until fork-tender.
Drain liquid and add mustard, red wine vinegar, and salt and freshly ground black pepper. Add chopped onion,
celery, eggs, heavy cream, parsley, and mix well. Taste and adjust seasoning with salt and pepper.