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Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
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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
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.
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
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.
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
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.
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Other Recipes from this Episode
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