Halibut w/ Black Bean and Corn Salad

March 07 , 2015 by: Michelle Lancaster Seafood

This is probably one of my favorite meals.  Wait, don’t I say that all the time.  Maybe so, but I promise this recipe will not disappoint.  It has the sweet from the corn, the spicy from the adobe sauce, the citrus from the orange, and they all come together for an explosion of sheer pleasure in your mouth.

This makes a great dish to serve for that romantic night in with just the two of you.  I promise he will think you brought in a chef to make this dinner.  I make this for Mark when it’s just the two of us because it is a bit to sophisticated for our boys.  Oh, and did I mention it is super easy.  The hardest part of the recipe is if you choose to use fresh corn, which I usually do, but tonight I did not feel like fooling with the corn on the cob we keep in the freezer, so I decided to grab a can out of the pantry and wash it.  I know, and usually I would agree with you.  Canned vegetables are so full of preservatives and sodium they are no longer good for you, but every now and then I decide to take a shortcut and just rinse the heck out of canned vegetables to get as much off as I can (I really don’t know how well that works, but some days you just say to heck with it, and today was one of those days).

Halibut w/ Black Bean and Corn Salad

Halibut w/ Black Bean and Corn Salad

Ingredients

  • 2 Halibut fillets (6 to 8 oz each), 1-inch thick
  • 4 Tbs unsalted butter, softened
  • 2 tsp minced chipotle chiles in adobo sauce
  • 1 tsp grated orange zest
  • 2 Tbs freshly squeezed orange juice
  • 2 cloves garlic, minced
  • 1 (16-oz) can black beans, rinsed and drained
  • 2 cups corn kernels
  • 1/2 red onion, minced
  • 1/4 cup chopped fresh cilantro

Instructions

  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, 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.
  5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, about 15 minutes. Serve.
  6. I use Halibut, but you can use any white flaky fish you prefer.
http://www.foodapproved.us/halibut-w-black-bean-and-corn-salad/

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