Redfish Baked In Foil With Baby Spinach, Warm Potato Salad

Redfish Baked In Foil With Baby Spinach, Warm Potato Salad
Redfish Baked In Foil With Baby Spinach, Warm Potato Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

  • CASHEW-GARLIC BUTTER:

  • 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

  • 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 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

Directions

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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