Cajun blackened redfish and redfish baked in a foil pouch with cashew-garlic butter, baby spinach and warm potato salad are two baked redfish recipes. The first recipe makes 4 servings and the second makes 6.
For the first recipe, preheat the oven to 350 F. In a saucepan over low heat, melt 1/4 cup of butter and set aside. In a bowl, combine 1 teaspoon cayenne pepper, 1 teaspoon black pepper, 1 teaspoon lemon pepper, 1 teaspoon garlic powder and 1 teaspoon salt.
Dip four 4-ounce red drum fillets into the butter, and then coat with the seasoning. Sear both sides of the fish for 2 minutes, and then place in a baking dish. Pour 1 1/4 cups of Italian dressing on top, cover the dish and bake for 30 minutes.
For the second dish, preheat the oven to 350 F. Season 1 1/2 pounds of spinach with salt and pepper, and divide between six 15-inch squares of foil. Season 6 redfish fillets with salt and pepper.
In a food processor, pulse 1 cup of roasted, salted cashews for 30 seconds. Add 1 cup of butter, 1 tablespoon minced garlic, 1 teaspoon salt, 1 teaspoon hot sauce and the juice of 1/2 a lemon. Pulse for 15 seconds, and then smear on the fillets. Place the fillets on the spinach, fold the foil into a pouch and bake for 20 minutes.
Add 2 tablespoons of Dijon mustard, 1/4 cup of red wine vinegar and salt and pepper to 6 peeled, cubed and cooked potatoes. Add 1 chopped onion, 1/3 cup of chopped celery, 4 hard-boiled eggs, 1/2 cup of reduced heavy cream and 1/4 cup of chopped parsley. Serve with the fish.