Redfish With Cashew Garlic Butter

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

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

Recipe

• 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.