Monday, September 26, 2011

Foil-Baked Fish with Black Beans & Corn

This foil-baked fish with black beans and corn comes together quickly and is almost a complete meal in itself.  It took a little prep work to chop up some onion, cilantro and chipotles as well as zest part of an orange.  Oh, and open a bag of frozen corn.  And that's about as tough as it gets.

I don't think I put quite enough chipotles in there (I skimped on them but won't next time) because it tasted a little heavy on the orange flavor to me.  But when I heaped on a little salsa -- surprise, surprise -- that gave it more of that Mexican flavor I wanted.  My husband, on the other hand, loved it and scarfed it down without a word.

I rounded it out with some sauteed zucchini but a salad would work very well instead.  These leftovers kept surprisingly well and cleanup was much easier than the usual hurricane that blows through our kitchen around dinnertime.

Foil-Baked Fish with Black Beans & Corn
Taken from: Pink Parsley
Serves 4
  • 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick (I used cod)
  • salt and pepper
  • 3 Tbs unsalted butter, softened
  • 2 tsp minced chipotle chiles in adobo sauce (I've heard if you scrape out the seeds from the chipotles, you get less heat)
  • 1 tsp grated orange zest
  • 2 Tbs freshly squeezed orange juice
  • 2 cloves garlic, minced
  • 1 (16-oz) can black beans, rinsed and drained
  • 2 cups corn kernels (I used frozen)
  • 1/2 red onion, minced
  • 2 scallions, minced (I omitted)
  • 1/4 cup chopped fresh cilantro
  1. Adjust the oven rack to the lower-middle position and heat to 450 degrees.
  2. Pat the fish dry with paper towels and season with salt and pepper.  Using a fork, mix together the butter, 1 teaspoon chipotle, orange zest, half the garlic, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well-combined.  Spread butter mixture over the fish.
  3. Combine the beans, corn, onion, scallions, 2 tablespoons of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  4. Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil.  Top with fish, and fold the foil over the fish, folding the edges to seal.
  5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.


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