There is something about cooking food in a foil packet that makes me giddy. You mix a bunch of ingredients together and put them into a packet, and when it’s finished cooking, you get to open it like a present and it’s cooked perfectly and smells amazing. This type of thing excites me, I can't help it.
I found this recipe on several blogs, but I got this from Pink Parsley and followed most of the recipe, but decreased the amount of butter slightly. I love the mix of spicey chipotle pepper and sweet oranges, and the fact that it’s relatively low carb and full of healthy ingredients. You can also get very creative with this recipe, subbing out different spices and juices to find what suits your taste. Enjoy!
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 (seeds removed, unless you want very spicy!)
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
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. 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.
3. 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.
4. 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.
5. 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.