Menu

Emeril’s Baked Redfish with Cashew-Garlic Butter

  • Baked Redfish with Cashew-Garlic Butter
  • Details
  • Related Items

Baked Redfish with Cashew-Garlic ButterEveryone knows the benefits of eating seafood, but Emeril Lagasse knows 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 (below)

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

Chopped Salad with Feta and ChickPeas

Chopped Salad With Feta, Chickpeas, and Pita Croutons

Summer is a perfect time to serve burgers and salad. Sara Moulton offers unique recipes for both that are sure to please the pickiest palates. Good Morning America brought in Sara for the kickoff to …

Joan Lunden’s Spicy Chicken Tortilla Soup

Eons ago (well, 1997) when Joan Lunden was still with ABC’s Good Morning America, the hosts would sometimes bring in their favorite recipes. She said, “This is absolutely one of my favorite recipes — it …

Grilled Lamb Chops Scottaditi

Grilled Lamb Chops Scottaditi

Grilled Lamb Chops Scottaditi with mushrooms, garlic confit and mint will send you over the edge. And when it’s from Mario Batali, who can go wrong! He made this dish on Good Morning America during …

Diane Sawyer's Mom's Apple Pie

Diane Sawyer’s Mom’s Apple Pie

Charlie Gibson, Diane Sawyer, Tony Perkins and Robin Roberts all shared their favorite holiday recipes with Good Morning America viewers in 2003. Diane Sawyer’s mom always made this apple pie recipe. Ingredients 3 eggs, beaten …

Steven Raichlen’s Beer Can Chicken

Steven Raichlen is truly a Grill Master. He wrote the book on grilling (The Barbecue! Bible).  In 1999 he was a guest on Good Morning America and walked us through the best grilled chicken ever …