Baked Red Snapper with Cashew Garlic Butter

Make the Cashew Garlic Butter before you begin the recipe:

Cashew Garlic Butter:

1 cup salted roasted cashews
2 sticks butter, softened
1 ½ tsp fresh lemon juice
1 Tbsp minced garlic
1 tsp salt
1 tsp hot sauce

Chop the cashews in a food processor, but do not form a paste.   Add remaining ingredients and pulse to blend.

Servings: 6

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  • 1 ½ lbs fresh spinach
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 6 8oz red snapper fillets


  1. Preheat oven to 250 degrees.
  2. Steam spinach until tender and wilted, about 5 minutes.  
  3. Transfer spinach to a bowl, a handful at a time, squeezing the liquid from the spinach.  Season with salt and pepper.
  4. Divide the spinach between 6 15” squares of aluminum foil or parchment paper. 
  5. Season fish with salt and pepper.  Smear both sides of the fish liberally with the cashew butter. 
  6. Lay a fillet on top of each portion of spinach.
  7. Fold up to enclose the fish and seal tightly.
  8. Place on a large baking sheet and bake for 20 minutes.