· Redfish (Sarasota Seafood Company on 12th street has this beautiful tasty fish all week!)
· 1 1/2 Fresh Spinach, stems removed and well rinsed
· 1 teaspoon salt
· 1/2 teaspoon freshly ground black pepper
· 6 redfish fillets (or other 8 ounce white-fleshed fish fillets such as snapper)
· Cashew-Garlic Butter (recipe below)
· · Cashew-Garlic Butter
· 1 cup salted roasted cashews
· 2 sticks unsalted butter, at room temperature
· 1 1/2 teaspoons fresh lemon juice
· 1 tablespoon garlic, minced
· 1 teaspoon salt
· 1 teaspoon Emeril's Red Pepper Sauce (or other hot pepper sauce)
Preheat the oven to 350 FPlace 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 salt and 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.
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.)
Recipe courtesy of Emeril Lagasse