GMA Recipe: Emeril's Baked Redfish with Cashew-Garlic Butter

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Emeril's Baked Redfish with Cashew-Garlic Butter
From chef and author Emeril Lagasse

Everyone knows the benefits of eating seafood, but it isn't always so easy to prepare. Try this fast and easy Redfish recipe that's a savory treat.

Ingredients

1 1/2 pounds fresh spinach, stems removed and well rinsed

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Six 8-ounce redfish fillets or other white-fleshed fish fillets, such as snapper

Cashew-Garlic Butter

Directions

Preheat the oven to 350 F.

Place a collapsible steamer in a large pot. Add water to reach just below the bottom of the steamer and bring to a boil over high heat. Add the spinach and cover tightly. Cook until the spinach is tender and wilted, about 5 minutes. Transfer the spinach to a colander and let cool completely.

Transfer the spinach, a handful at a time, to a bowl, squeezing the liquid from the spinach. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

Divide the spinach among six 15-inch squares of aluminum foil or parchment paper.

Lay the redfish fillets on a work surface and season on both sides with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Using a flat metal spatula, smear both sides of each fillet liberally with the cashew butter.

Lay a fillet on top of each portion of spinach, fold up to enclose the fillets, and tightly crimp the edges to seal the pouches.

Place on a large baking sheet and bake for 20 minutes.

To serve, transfer the packages to warmed dinner plates. Open at the table, using scissors. Serve Warm Potato Salad on the side.

Yield: Makes 6 servings

Cashew-Garlic Butter

Ingredients

1 cup salted roasted cashews

2 sticks unsalted butter, at room temperature

1 1/2 teaspoons fresh lemon juice

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce

Directions

In a food processor, pulse the cashews until coarsely chopped, being careful not to over blend into a paste.

Add the butter, lemon juice, garlic, salt, and hot pepper sauce, and pulse until the cashews are finely chopped and the other ingredients are well blended.

Transfer to a small bowl, cover, and set it aside. (The butter may be made several days in advance, covered tightly and stored in the refrigerator. Bring to room temperature before using.)

Yield: Makes about 1 1/4 cups

Recipe courtesy of Emeril Lagasse, © 2002.