Wednesday, February 8, 2012

Foil-Baked Fish with Black Beans and Corn

Remember how I had previously posted in a Friday Links segment that the first meal I planned on cooking post-Honeymoon was Foil-Baked Fish with Black Beans and Corn?  I bet you thought that was just wishful thinking.  But I actually followed through this time.  This dish sounded like the perfect healthy option to get us back on track after overindulging for a week in St. Lucia.  And boy did I enjoy that overindulging!

Have you ever heard of hobos?  You know, when you wrap a hamburger patti and veggies up in tin foil and then bake it?  This is the same concept, but you use fish.  The fish is placed on top of the black beans and corn so that all of the yummy juices flavor the "salsa".  I'm sure you can use any white fish, but I went with Mahi Mahi (the fish so nice they named it twice) because it was on special at my favorite store, Publix.

You can certainly eat this tasty meal straight from the packet, but I had made a promise to the hubby and transfered everything to our fine china before serving it.  Yes, you read that right.  The fine china.  When we were registering, Trey didn't seem to see the need for a fine china set like I did, so I promised I would use it all the time.  I promised I would use it way more than he expected, such as the first night back from the honeymoon :)

Foil-Baked Fish with Black Beans and Corn adapted from Pink Parsley
4 skinless white fish fillets (6-8 oz each and about 1 inch thick)
Salt and pepper
4 tbsp butter, softened
2 tsp chipotle chiles in adobe sauce, minced
1 tsp grated orange zest
2 tbsp freshley squeezed orange juice
2 cloves garlic, minced
1 (16 oz) can black beans rinsed and drained
2 C corn kernals
1/2 red onion, minced
2 scallions, minced
1/4 C chopped fresh cilantro

Adjust the oven rack to the lower-middle position and heat to 450 degrees.

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.

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.

Prepped and ready for the oven

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.

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.

Fresh from the oven

Delish :)

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