Cashew Fish with Garlic Butter

Ingredients: One and a half pounds of fresh spinach, cleaned and rinsed; One teaspoon of sea salt, One half teaspoon of freshly ground pepper, six fresh sole, snapper or other white fish fillets, Cashew Garlic Butter. You you will need six 15 inch square pieces of parchment paper or foil to complete this dish.

Ingredients (Cashew Garlic Butter): One cup of salted roasted cashews, one cup (two sticks) of unsalted butter (or salted butter for the salt freaks), One and a half teaspoons of freshly squeezed lemon juice, Two garlic cloves, minced; one teaspoon sea salt and one teaspoon hot pepper sauce (try the Cholula brand).

Preparation (Cashew Garlic Butter): In a food processor, pulse the cashews until coarsely chopped, avoid over chopping. Add butter, lemon juice, garlic, salt and hot pepper sauce then pulse until well blended. Cover and set aside.

Preheat Oven to 350 Degrees.

Final Preparation: Steam spinach for approximately five minutes. Transfer spinach to colander to cool and drain very well so that little liquid is remaining. Transfer spinach to a bowl, squeezing out any additional liquid then season to taste with salt and pepper.

   Lay out fish fillets on flat surface and season with lemon pepper or use a little lemon zest and coarsely round pepper.

   Divide spinach among the six pieces of parchment paper or foil, set aside. Using a flat spatula, spread the cashew butter generously over both sides of each fillet. When finished coating with garlic butter lay a fillet on top of each  portion of spinach. Fold the parchment paper or foil over each fillet to enclose then crimp and seal the pouches. Place pouches on a large baking sheet and bake for twenty minutes. Serve when ready.