Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Papillotes

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
20 min
Level:
--
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 20 min
Total:: 40 min

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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.

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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Comments & Reviews

recipe Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Curt Vicksburg, MS 09-21-2007
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Fabulous
Rated: 5 stars out of 5

This was wonderful. I made it for a dinner party and got nothing but raves. Emeril, you have done it again.
recipe Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Sarah Houston, TX 09-09-2007
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Disappointed...
Rated: 2 stars out of 5

I usually like Emeril's stuff, but this did NOT turn out. I cooked it exactly according to the recipe and it came out of the... oven mushy and not cooked through. Also, it wasn't visually appealing. I think the tastes might have been ok, but because the texture was so wet and gooey, for me, the fish was inedible. I picked out the spinach and ate it with my side dishes sans fish.Read more
recipe Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Anonymous 05-08-2006
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You gotta try this
Rated: 5 stars out of 5

I tried this on a Sunday night when my husband and I were simply sick of chicken. This dish was easy to make and tasted... OUTSTANDING. My husband does not like baked fish, until he tasted this. I used tilapia instead of redfish and used parchment paper insteaad of foil simply because I liked that presentation better. I usually find Emeril's recipes complicated with alot of ingredients, so I don't try them, that will change now.Read more
recipe Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Ann Willimasburg, VA 04-25-2006
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Easy Emeril
Rated: 5 stars out of 5

Emeril should have mentioned skinning the fish in order to get full flavor from the cashew garlic butter. I did and the... result was terrific.Read more
recipe Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Anonymous 01-08-2006
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excellent
Rated: 5 stars out of 5

didn't have fresh spinach, so i used frozen. never missed it. will definitely make again.