I’ve been so inconsistent about posting food lately that I’m almost lost about how to even write this post! I really need to get myself back into the swing of things…
In the weeks leading up to “the big move” I pretty much gave up on trying to make and photograph food at dinner time. I was usually too tired after work to put the proper amount of effort into it, the lighting was terrible, and I just couldn’t get into it. It’s also kind of hard to get motivated to make a whole meal when it’s just you you’re cooking for.
On my own, I could happily eat noddles with a little olive oil, garlic, squeeze of lemon and boat load of cheese almost every night for dinner. But during the day (I had a break while the girls were in school) I had much more energy and of course was always looking for an excuse to do anything other than pack my apartment. So I found myself making a lot of my big meals for lunch.
This fish was one of those mid-day meals. I’ve got to tell you, it was one of the best lunches I’ve had in ages. It’s been over a month since I made it and I can still taste it when I think about it.
The chipotle adds a deep smokey flavor that balances out perfectly with the lightness from the citrus in the orange juice. Then there is the punch of cilantro and the little bit of butter makes everything melt together. It’s also great because it’s basically a one dish meal with easy preparation and clean up. Definitely something you should try. I used Tilapia because it was on sale at the grocery store, but pretty much any mild white fish will work. If you’re worried about it being too fishy, try using a fish like mahi mahi since it’s flavor is even milder.
Also, I found this recipe on Pink Parlsey and this week Josie shared a spin-off recipe using chick peas instead of black beans. Sounds interesting!
Foil Baked Fish with Black Beans and Corn
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 or 1 tsp dry Chipotle chili powder
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, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes)
1/2 red onion, minced
1/4 cup chopped fresh cilantro
Preheat oven to 450 degrees and adjust rack to lower middle position.
Pat the fish fillets dry and season lightly with salt and pepper. In a small bowl, use a fork to combine the softened butter, 1/2 of the chipotle pepper (or chili powder), orange zest, 1/4 tsp salt, 1/4 tsp pepper and half of the garlic. Spread the butter mixture over the fish.
In a medium bowl, combine the black beans, corn, red onion, 2 tablespoons of cilantro, orange juice, remaining chipotle pepper (or chili powder), remaining garlic, and salt and pepper to taste.
Lay out 4 squares of aluminum foil and divide the bean mixture evenly between them. Place one fish fillet on top of the bean mixture on each sheet of foil. Fold the foil in half over the fish and then seal all of the open edges by folding the foil edges up and in.
Carefully move the foil packets to a baking sheet and bake for 15-20 minutes, or until the fish is just cooked through. Carefully open the packets, sprinkle with remaining cilantro and serve.