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Redfish Baked In Foil With Baby Spinach, Warm Potato Salad


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  • 1 1/2 pounds fresh spinach steamed, and pressed to release excess liquid
  • 6 redfish fillets - (8 oz ea)
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 cup roasted and salted cashews
  • 1 cup unsalted butter softened, and at room temperature
  • 1 tablespoon minced garlic - (abt 6 cloves)
  • 1 teaspoon salt
  • 1 teaspoon hot sauce
  • 1/2 lemon juiced
  • 6 baking potatoes, like russets peeled, and cut into bite-size pieces
  • 2 tablespoons Dijon mustard
  • 1/4 cup red wine vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 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


Servings 6


Step 1

Preheat oven to 350 degrees.

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: 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: 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.

This recipe yields 6 servings.

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