Sunday, September 25, 2011

Foil Baked Fish with Black Beans and Corn

By the end of the school day, I am mentally, physically, and maybe emotionally drained that I just can't form thoughts or can't focus long enough to form thoughts. I never knew I could be this tired. When I get home, I find it difficult even to cook myself a decent dinner. It's either dinnertime or past dinnertime so I am very hungry when I walk into my apartment.

This is when foil or parchment packs come in handy. They are so easy to make tasty meals, but I definitely don't use them as often as I should. Though I've mainly used it for fish so far, I bet any other meat would work just as well also. This recipe is a real meal: it's got fish, beans, vegetables, spiciness. It's quickly assembled and just as quickly baked and you're ready to eat!

Foil Baked Fish with Black Beans and Corn

The chipotle adds punch to your bite while the butter makes the flesh soft and tender. I would reduce the amount of butter used to half next time just because it seemed a little excessive. Hopefully, it won't change the flavor too much. The beans and corn on the bottom are a great combo, but you could definitely try any other vegetables. Make a bed of cabbage or any other of your favorite greens, or even some roasted zucchini or carrots.

The first year of teaching is always difficult, I've been told. But all this work will help me next year when I will have something to base my plans on instead of having to start everything from scratch as I am now. I can't wait until then when I'll be a little less tired and have more time for myself!

Foil Baked Fish with Black Beans and Corn

Foil Baked Fish with Black Beans and Corn
From Pink Parsley

4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
Salt and pepper
4 tbsp unsalted butter, softened
2 tsp minced chipotle chiles in adobo sauce
1 tsp grated orange zest
2 tbsp freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro

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

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 tsp 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 tbsp of cilantro, orange juice, remaining chipotle, remaining garlic, scallions, 1/2 tsp salt, and 1/4 tsp pepper in a bowl.

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.

No comments: