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
Heat a grill to medium-high heat. (Alternatively, preheat the oven to 425˚ F.)
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.
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.
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.
Open the packets carefully to avoid contact with the steam and sprinkle with the remaining cilantro. Serve warm.