Redfish Baked In Foil With Baby Spinach, Warm Potato Salad
By á-174942
Ingredients
- CASHEW-GARLIC BUTTER:
- 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
- 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
Details
Servings 6
Preparation
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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