You know how sometimes a recipe comes out of nowhere and totally wows you?  This dinner did that for me.  I had it on the menu for weeks and kept pushing it back for one reason or another, always making excuses.  One evening after a busy and exhausting day full of baking, our dinner options were limited to either this dish or paying for a decidedly less healthy carry out meal.  I decided to power through and make dinner…except it really didn’t require much powering through, because it came together in minutes.  I was pleasantly surprised by the extremely simple prep and even more pleased with the end result.  I repeatedly exclaimed, “I can’t believe how good this is!” with nearly every bite.  We made these on the grill but you can just as easily bake them in the oven, so do whatever is most convenient for you.  I’m so glad we got around to trying this meal because it is now firmly planted in my repertoire of quick, easy and delicious meals.


4 skinless white fish fillets (such as halibut), 6-8 oz. each
Salt and pepper
4 tbsp. unsalted butter, softened
2 tsp. minced chipotle chiles in adobo sauce, divided
1 tsp. grated orange zest
2 tbsp. freshly squeezed orange juice
2 cloves garlic, minced, divided
1 (15 oz.) can black beans, drained and rinsed
2 cups corn kernels
½ red onion, diced
2 scallions, chopped
¼ cup minced fresh cilantro, divided


  • 01

    Heat a grill to medium-high heat.  (Alternatively, preheat the oven to 425˚ F.)

  • 02

    Pat the fish dry with paper towels.  Season the fillets with salt and pepper.  In a small bowl, combine the butter, half of the chipotles, the orange zest, half of the garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper.  Stir with a fork until well blended. Spread the mixture evenly over the top of the fillets.

  • 03

    In a medium bowl combine the remaining chipotles, the orange juice, the remaining garlic, the beans, corn, onion, scallions, and half of the cilantro.  Add in ½ teaspoon of salt and ¼ teaspoon of pepper.  Mix well to combine.  Lay four 14-inch squares of foil out on a work surface.  Divide the bean mixture evenly between the pieces of foil, placing it over the lower half of each piece.  Top each mound of the bean mixture with a fillet.  Fold the foil over the fish and fold up the edges to seal the packets.

  • 04

    Place the packets on the grill, cover, and cook for about 15 minutes or until the internal temperature of the fish registers 160˚ F.  (You can poke the probe of a thermometer directly through the foil rather than opening the packets.)  Alternatively, bake in the oven for 15-20 minutes just until the fish is cooked through.

  • 05

    Open the packets carefully to avoid contact with the steam and sprinkle with the remaining cilantro.  Serve warm.


  • This looks absolutely amazing!

  • Lindsey

    This looks great, but one question…

    Halibut is so expensive here in Ohio, but I can’t find another white fish that is even close, flavor-wise. Is there somewhere in particular that you buy it or do you have any alternate recs?


  • This is right up my alley. Thanks for the idea!

  • Annie

    Lindsey, it is a bit pricey but I agree that no other white fish compares, at least in the midwest. I consider it worth the splurge but just don’t make it every week.

  • Laura

    Thanks for sharing the recipe, I love fish and am always happy to learn about new ways to prepare it. I’m always curious about portion sizes, since your two children are quite young at the moment, I assume that when you make these recipes, it’s mainly just for you and your husband. Do you guys eat the leftovers, or do you split the recipes you try out in half whenever possible? Since it’s just my husband and me, I tend to eat lots of leftovers, but for a dishes like fish and most other seafood or steak, we don’t like reheating them as they don’t taste the same the next day. I was just wondering what other households do.

  • Annie

    I’ll eat pretty much any type of leftovers because I would rather not waste, but I normally try to just make the correct amount for dinner for things like fish. I make enough for both of us as well as our son because he eats whatever we eat.

  • Hi Lindsey,

    I have been using local cod and it comes out really, really delicious too :). hope that helps!

  • i first saw this recipe on pink parsley and have made it 4-5x since! its sooooo delicious. i have been subbing local cod for the halibut though, and it still comes out amazing :). the orange zest really kicks it up a notch!

  • Pam

    This recipe looks and sounds delicious. I enjoy halibut on the grill but have never done anything quite as yummy as the chipotle indicated above. Thanks!

  • I had some halibut in the freezer and was tired of “fried”, grilled, or fish tacos! This recipe is delicious!! Thanks for sharing! My local grocery store didn’t have chipotle peppers, so I used Ortega green peppers. I think it’s a keeper for our family!

  • My husband loves salmon and says that I prepare a delicious one for both grilling and oven. I don’t eat fish and actually, salmon is the only type I’ve ever prepared for him. With this lovely looking recipe I think that’s about to change. Thank you for sharing this.

  • This looks like the most fabulous recipe, i just love ‘packet baking’ as it were and the flavours in this I would never have put together im very grateful you did it for me! Looks delicious :)

  • Maya

    I live in Alaska, so we have a freezer full of locally-caught Halibut. Thank you for the Halibut recipes! Just one quick question – how spicy is this one (specifically for the kids)?

  • Teresa J

    I made this last night and it was fabulous – I’m always looking for creative ways to cook fish. I used Mahi Mahi from Trader Joe’s and also made a quick mango/peach salsa. I keep frozen fruit on hand in case it’s out of season or overly pricey, or if I don’t have time to make another trip to the grocery store. I mixed the fruit with diced red/green bell peppers, a diced jalapeno pepper, cilantro, salt/pepper, and lime juice. I heated it in a skillet and it was such a wonderful, sweet compliment to the spicy fish and veggies. Thank you for the inspiration for a great meal that I’ll be making over and over again.

  • Annie

    Hi Maya, it’s really not spicy at all. My son ate his entire serving without a (negative) word :)

  • Teresa J

    Edit to my first post: I left the seeds in the chipotle peppers because I don’t have children and we like our food spicy. If you remove the seeds, you will get the smokey flavor of the peppers and not the heat.

  • I don’t care much for fish but I’ll certainly use that compound butter on something else, like a grilled flank steak that is resting or maybe basting chicken breasts with it as they grill. Nice post!

  • Kim

    Absolutely delicious! Couldn’t be easier. Could you also bake this in parchment for a more formal presentation? This would be a great do-ahead for a dinner party – has anyone tried this in parchment paper?

  • Debbie Farrow

    This really caught my eye but I live in a relatively rural area. When I have inquired about the chipotle chiles in adobo sauce at the local grocer, I get nothing but blank stares. Is there easily obtained substitute or can you give me a hint where I might find it? I am willing to order on line and pay shipping. I can’t wait to try this recipe soon. Thanks!

  • Annie

    Just try Googling the ingredient or looking on Amazon if you want to order it. Enjoy!

  • Jennifer

    I made this for dinner tonight and it was absolutely delicious!!!

  • We used Tilapia…it was 1/3 the price of the Halibut and turned out very nicely.

  • Did anyone else find this spicy? Loved it, but it was spicy (and I usually love spiciness). We posted about it & linked to your site. See our review here:

  • Eeyore Ko

    Love it! Thanks for inspiring me to try more in the kitchen!!

  • Sarah Berridge

    My in-laws went fishing in Alaska and brought back salmon and halibut. I don’t cook a lot of fish, but I used this recipe for halibut and absolutely LOVED it! I used a pinch of chipotle chile powder instead of the chilis in adobo. I will definitely be making it again! Thanks Annie!

  • Elainearon

    This was SO delicious! What a treat!

  • disqus_6O5KPibRBP

    Had this for dinner tonight and it was delicous! A keeper for a quick, summer night supper.