Striper with Cashew Butter over Spinach cooked in foil pouches

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Recipe sent in by Ken Pryor

1-1/2 - 2 pounds fresh or frozen spinach, steamed or nuked, pressed to release excess liquid
6 -8 (8-ounce) Striper fillets
Salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Cashew-Garlic Butter:

1 cup roasted and salted cashews
1 cup unsalted butter, softened at room temperature
1 tablespoon minced garlic, about 6 cloves
1 teaspoon salt
1 teaspoon hot sauce
1/2 lemon, juiced or lemon juice equivalent
Place the cashews in the bowl of a food processor and pulse for 30 seconds. Add the remaining ingredients and pulse for 15 seconds. Transfer cashew-garlic butter to a small bowl and set aside while you assemble the packages.

Season spinach with salt and pepper and divide between 6-8 (15-inch) square pieces of aluminum foil. Season fillets with salt and pepper and, using a flat spatula, smear both sides of each fillet liberally with Cashew-Garlic Butter. Lay fillets on top of spinach, fold foil pouches up carefully to seal well, and bake 20 minutes. Serve it right on the foil or make sure you serve the juices on the bottom(Garlic-butter) with it. Umm umm good !!

IF YOU WANT: Another way to finish it is to open the foil pack from the top, when done above, sprinkle with bread crumbs liberally, and put under the broiler for an additional 3 mins.

TIP: Save any leftover Cashew-butter You can do the same thing with boneless pork chops, in the same amount of time and they are also FABULOUS!

I have tried this recipe with cod, scrod, haddock, large flounder filets and Northern Kingfish, They ALL work well .

Enjoy!

Ken Pryor
Philadelphia