Foil Wrapped Black Bean and Corn Southwest Fish Recipe

I love sleeping in.  It is pretty much the best way to spend a Saturday morning.  Today was a perfect lazy Saturday.  My sweet husband let me sleep in while he took care of the kids.  Then we had some yummy french toast with coconut syrup (our good friend brought the syrup to us from Hawaii) on top for breakfast.  Nothing can beat a lazy day hanging out with my kids.

This next recipe I have for you turned out absolutely fantastic. I try to serve fish as often as possible but I usually eat salmon.  I struggle to find fish recipes I want to try that don't include my favorite orange fish.  This dish uses any white fish you like and has such a fantastic Southwest flavor.  I absolutely recommend this recipe because it was delicious and it came together very quickly.  My husband and I gobbled it up and my 4 year old ate it just fine.  My baby who is in one of those nasty won't eat anything phases wouldn't even try it.  Kids!

You will need Chipotle Chilies in Adobo sauce, Corn (I used a can of Mexi Corn), Butter, Black Beans, Red Onion, Garlic, Orange, White Fish Cilantro, and Salt & Pepper.

Dice up the Chipotle peppers, zest the Orange, mince one clove of Garlic and place them in a bowl with the Butter.  Season with a bit of Salt & Pepper.

Dry the Fish off with a paper towel and season with Salt & Pepper.

In a large bowl combine the Black Beans, Cilantro, Diced Red Onion, the remaining Garlic, and the remaining Chipotles in Adobo.

Measure out a 4 pieces of foil big enough to wrap up the fish.  Spoon a fourth of the Beans/Veg mix onto each sheet of foil.

Spread the Butter mixture on top of the Fish and place on top of the Beans/Veg mix.

Wrap everything up into a bundle and place on a baking sheet and bake at 450 degrees for 15-20 minutes.

Carefully open the bundle..cause the it'll be hot and steamy inside.

Enjoy!

Foil Wrapped Black Bean and Corn Southwest Fish Recipe
Source:  Pink Parsley - Original recipe by America's Test Kitchen

4 fish fillets (I used Sole)
4 TBSP softened Butter
2 tsp minced Chipotle in Adobo Sauce
1 tsp Grated Orange zest
2 TBSP freshly squeezed Orange Juice
2 Cloves minced Garlic
1 16oz can Black Beans, rinsed and drained
2 C Corn (I used canned Mexi Corn to add a bit more Southwest flavor  
1/2 Red Onion, minced
1/4 C chopped fresh Cilantro 
Salt & Pepper 

Preheat your oven to 450 degrees.

Using a paper towel pat the fish dry then season it wil a bit of Salt & Pepper.  In a small bowl combine the Butter, Orange Zest, 1 tsp Chipotles, 1 Clove of minced Garlic, 1/2 tsp Salt , and 1/4 tsp Pepper.  Mix together well then spread evenly on the fish fillets.

Combine the Black Beans, Onion, Cilantro, Orange Juice, Corn 1 tsp Chiopotles, 1 clove minced Garlic, 1/2 tsp Salt, and 1/4 tsp Pepper.

Measure out 4 pieces of tin foil that measure approximately 14 inches each.  Divide the bean/veg mixture evenly in the middle of each piece of foil.  Place the fish on top and fold the foil over.  Make sure to crimp the edges to keep the flavor inside while it cooks.  Place the foil bundles on a rimmed baking sheet and bake until the fish is fully cooked, about 15-20 minutes.  Open the bundles with caution as they are piping hot.  

Enjoy! 

P.S.  Don't forget to check out the yummy Chile Lime Enchiladas I made last year.


P.P.S.

Don't forget about Blog-A-Pal-Loosa coming up on May 6th!!  I am very excited to be participating in this giveaway between a bunch of blogging friends.  Check back here on May 6th for details about that days giveaway..then check back every day between the 6th and 19th for another Giveaway!