Friday, October 7, 2011

Foil-Baked Fish with Black Beans and Corn

I'm always on the hunt for healthy and quick weeknight meal ideas, and this recipe foots the bill. You essentially make a black bean and corn "salsa", place the fish on top, top it with a compound butter, and then wrap it in foil and bake. The citrusy compound butter melts into the fish and gives it a light taste.

These reminded me of back when I was in elementary school and we went out on camping trips with one of my most favorite teachers Francine. We would assemble various chopped vegetables, wrap them in foil, and bake them on top of the campfire to accompany our burgers and hot dogs. This time, however, it is much healthier and a bit more sophisticated without any additional effort. The fish was succulent, and it paired nicely with the black bean and corn salsa.


  • 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 , divided
  • 1 tsp grated orange zest
  • 2 cloves garlic, minced, divided
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 (16-oz) can black beans, rinsed and drained
  • 2 cups corn kernels (Used 15-oz canned corn)
  • 1/2 red onion, minced
  • 2 scallions, minced
  • 1/4 cup chopped fresh cilantro, divided
  • 2 Tbsp freshly squeezed orange juice (Roughly ½ orange)
  • ½ tsp salt
  • ¼ tsp black pepper
  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. 
  3. 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.
  4. Combine the beans, corn, onion, scallions, 2 Tbsp of cilantro, orange juice, remaining chipotle, remaining garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
  5. 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.
  6. 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.
Source: Originally from America's Test Kitchen: The Best Simple Recipes, As seen on Pink Parsley


Christine @ Christine's Kitchen Chronicles said...

I loved this recipe, too! And, agree on the camping flashback :).

mahonm2 said...

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mahonm2 said...

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