Recipe: Emeril's Baked Redfish

Sept. 20, 2002 -- Everyone knows the benefits of eating seafood, but it isn't always so easy to prepare.

For a refreshing change, try Emeril Lagasse's easy to make Redfish Baked in Foil with Cashew-Garlic Butter, Baby Spinach and Warm Potato Salad.

Ingredients & Directions

• 1½ pounds fresh spinach, stems removed and well rinsed• 1 teaspoon salt• ½ teaspoon freshly ground black pepper• Six 8-ounce redfish fillets or other white-fleshed fish fillets, such as snapper • Cashew-Garlic Butter, recipe below• Warm Potato Salad, recipe below

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 with½ teaspoon of the salt and ¼ 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 remaining½ teaspoon salt and ¼ 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 the potato salad on the side. Yield: Makes 6 servings

Cashew-Garlic Butter Ingredients and Directions

• 1 cup salted roasted cashews• 2 sticks unsalted butter, at room temperature• 1½ teaspoons fresh lemon juice• 1 tablespoon minced garlic• 1 teaspoon salt• 1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce

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 ¼ cups

Warm Potato Salad Ingredients & Directions

• 6 medium Idaho potatoes, peeled and cut into 1-inch dice• 2 tablespoons Dijon mustard• ¼ cup red wine vinegar• ¾cup finely chopped yellow onions• 1/3 cup finely chopped celery• 4 Perfect Hard-Boiled Eggs , chopped• 1 cup heavy cream, boiled until reduced to ½ cup• ¼ cup chopped fresh flat-leaf parsley• 1 teaspoon salt• ¼ teaspoon freshly ground white pepper• ¼ teaspoon freshly ground black pepper

Place the potatoes in a large pot of lightly salted water. Bring to a boil and cook until fork-tender, about 12 minutes. Drain.

In a large bowl, whisk together the mustard and red wine vinegar. Add the hot potatoes. Toss to coat. Add the onions, celery, eggs, heavy cream, and parsley. Season with the salt, white pepper, and black pepper. Adjust the seasoning to taste and cover to keep warm until ready to serve. Yield: Makes 6 servings

Recipes courtesy of Emeril Lagasse, © 2002