Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad Recipe

Name: Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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
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

1
Preheat oven to 350 degrees F.
2
Season spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil.
3
Season fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with Cashew-Garlic Butter.
4
Lay fillets on top of spinach, fold foil pouches up carefully, and bake 20 minutes.
5
Serve immediately, accompanied with Warm Potato Salad.
6
Place the cashews in the bowl of a food processor and pulse for 30 seconds.
7
Add the remaining ingredients and pulse for 15 seconds.
8
Transfer cashew-garlic butter to a small bowl and set aside while you assemble the papillotes.
9
In a saucepan, cook potatoes in salted water until fork-tender.
10
Drain liquid and add mustard, red wine vinegar, and salt and freshly ground black pepper.
11
Add chopped onion, celery, eggs, heavy cream, parsley, and mix well.
12
Taste and adjust seasoning with salt and pepper.

941

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 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, and more.

Yes, Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Redfish Baked in a Foil Pouch with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad

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