Redfish With Cashew Garlic Butter |
|
 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
My husband goes fishing at the coast pretty often, so I've been searching for different ways to fix the trout, redfish and black drum he brings home. The butter has such excellent flavor, and the bed of spinach adds to it. Ingredients:
6 (8 ounce) redfish fillets (also works well with black drum) |
1 1/2 lbs fresh spinach, slightly steamed and pressed to release excess liquid |
salt & freshly ground black pepper |
1 cup roasted salted cashews |
1 cup unsalted butter, softened at room temperature |
1 tablespoon minced garlic, about 5-6 cloves |
1 teaspoon salt |
1 teaspoon hot sauce (tobasco, frank's, etc) |
1/2 lemon, juice of |
Directions:
1. Preheat oven to 350 degrees F.
2. Place cashews in food processor and pulse for 30 seconds.
3. Add butter, garlic, 1 tsp salt, hot sauce and lemon juice and pulse for 15-30 seconds. Set cashew butter aside.
4. Season steamed spinach with salt and pepper and divide between 6 (15-inch) square pieces of aluminum foil.
5. Season fish fillets with salt and pepper and, using a flat spatula, smear both sides liberally with the Cashew Garlic butter.
6. Lay fillets on top of spinach and fold foil pouches up carefully.
7. Bake for 20-25 minutes, depending on thickness of fish fillets.
|
|