Foil-Baked Fish with Black Beans and Corn

I'm a huge fan of fish.  HUGE.  In fact, I wish I could eat it everyday.  It's delicious, quick-cooking, and very healthy.

Fish is also a great base for a variety of flavors.  You could go the sweet route, with flavors such as teriyaki, lemon, orange, etc.  OR you could take a more savory route, using barbecue sauce, spices, chipotle peppers...the options are endless!

This particular recipe involves a seasoning of butter. chipotle peppers, orange zest, juice, and garlic.  The mixture is spread over the fish, then placed on a bed of black beans and corn, wrapped up in a foil-packet.  In the foil packet, the steam accumulates, resulting in a juicy piece of fish.  The butter melts on the fish, and all of those delicious flavors infuse into the bean and corn mixture.

This flavor combination is so good, and would be great using any type of white fish.  Halibut would be nice, but you could also get away with using a less-expensive type of fish, such as cod or tilapia.  I used tilapia this time, but I'd like to try this again soon, with cod.  This is a great meal for weeknights, because it takes little time to cook.  You could also prepare the foil packets the night before, then just transfer the packets from the fridge to the oven when you're ready for dinner!

Foil-Baked Fish with Black Beans and Corn
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Recipe from Pink-Parsley
Yield:  4 foil packets (containing 1 fillet each)

Ingredients:
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

Directions:
Preheat oven to 450 degrees F.

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 fish.

Combine the beans, corn, onion, scallions, 2 Tbsp 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 cooked through, about 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.