Redfish Baked In Foil With Baby Spinach, Warm Potato Salad

Recipe Ingredients

1 1/2 lbs	681g / 24oz	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	237ml	Roasted and salted cashews
1 cup	198g / 7oz	Unsalted butter - softened, and
		At room temperature
1 tablespoon	15ml	Minced garlic - (abt 6 cloves)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Hot sauce
1/2		Lemon - juiced
		Warm Potato Salad
6		Baking potatoes, like russets - peeled, and
		Cut into bite-size pieces
2 tablespoons	30ml	Dijon mustard
1/4 cup	59ml	Red wine vinegar
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Onion - finely chopped (small)
1/3 cup	36g / 1.3oz	Finely-chopped celery
4		Hard-boiled eggs
1 cup	237ml	Heavy cream - reduced to 1/2 cup
1/4 cup	36g / 1.3oz	Chopped parsley

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A10) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.