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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By bgibson50606
on May 05, 2011
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Disappointing. Not enough spices. There are many other potato salad recipes that are much better than this one. It is not a keeper for me.
By curtifur_2361975
Vicksburg, MS
on September 21, 2007
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This was wonderful. I made it for a dinner party and got nothing but raves. Emeril, you have done it again.
By sarahmariestone...
Houston, TX
on September 09, 2007
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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.
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