There is something about a foil-packet dinner that seems more adventurous than the average dinner. This might be as good, but wouldn't be as fun without the foil. Plus, easy clean-up!
I really liked the flavors in this dish. You get a mellow heat from the chipotle and just a hint of sweet from the orange. It all worked so well on the mild fish - I think halibut would work great here too - and came together for a pretty-looking meal.
The only changes I made were to add in some cumin to the black bean mixture and a garnish of fresh lime juice at the end.
Foil-Baked Tilapia
adapted from Pink Parsley
4 tilapia fillets (any white fish will work)
4 Tbsp. unsalted butter
2 tsp. minced chipotle chiles in adobo
1 tsp. grated orange zest
2 Tbsp. freshly squeezed orange juice
2 cloves garlic, minced
1 can black beans, rinsed and drained
1 can corn, drained
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped cilantro
1/4 tsp. cumin
Fresh lime juice
Directions
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, cumin, 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. (I used two large pieces of foil and put 2 pieces of fish in each) ).
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 and fresh lime juice. Serve.
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