Foil-Baked Fish with Black Beans & Corn

·         4 skinless white fish fillets (6 to 8 oz each), 1-inch thick – we used Tilapia
·         salt and pepper (sprinkle of Ancho Chile pepper optional)
·         4 Tbs unsalted butter, softened
·         2 tsp minced chipotle chiles in adobo sauce or ROTEL
·         1 tsp grated orange zest
·         2 Tbs freshly squeezed orange juice
·         2 cloves garlic, minced
·         1 (16-oz) can black beans, rinsed and drained
·         1 (15.25 oz) can of whole kernel corn, rinsed and drained
·         1/2 red onion, minced
·         2 scallions (chives), minced
·         1/4 cup chopped fresh cilantro
Adjust the oven rack to the lower-middle position and heat to 450 degrees.

Pat the fish dry with paper towels and season with salt and pepper and ancho chile pepper optional.  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.

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.

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 just cooked through, 15 to 20 minutes.  Carefully open the packets and sprinkle with remaining cilantro.  Serve.

Source:  America’s Test Kitchen, The Best Simple Recipes

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