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
Barbecued Redfish Ingredients • 1 (5 to 6 lb.) redfish • 1 bell pepper, chopped • 3 stalks celery, chopped • 3 cloves garlic, chopped • 1 medium onion, chopped • 2 (8 oz.) bottles Zesty Italian dressing • 1 c. white wine • 2 Tbsp. Worcestershire sauce • 2 sticks butter or margarine • 1/2 can beer • 2 Tbsp. catsup • seasonings to taste Cook ingredients about 90 minutes on a slow fire in a 2 quart saucepan. Stir to keep from sticking. Put fish in roasting pan and fill inside of fish with ingredients. Baste fish about every 15 to 20 minutes. Cook on barbecue pit for 45 minutes to 1 hour. Add salt and pepper to taste. Do not cover pot
Redfish Courtboullion 1/2 cup olive oil1/2 cup all-purpose flour1/4 cup chopped onion4 cloves garlic, chopped1/2 cup chopped celery3 (16 ounce) cans stewed tomatoes1/4 teaspoon salt1/4 teaspoon pepper1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon dried oregano1 bay leaf4 pounds red snapper fillets 1Preheat the oven to 350 degrees F (175 degrees C). Mix together the olive oil and flour in a saucepan over medium heat to make a roux. Cook, stirring constantly, for about 15 minutes or until dark. This may take longer.2Add the onion, garlic, and celery to the roux, and cook until softened. Stir in stewed tomatoes, and season with salt, pepper, thyme, basil, oregano and bay leaf. Mix until well blended and heated through. Lay fish fillets in the bottom of a baking dish large enough to hold them in a single layer. Pour the sauce over the fish.3Bake uncovered for 30 minutes in the preheated oven, or until fish is easily pierced with a fork. While cooking, baste occasionally with the sauce. Remove bay leaf, and serve.Makes 12 servings
