When I was growing up, my mom used to make what she called "hobo packets." Essentially, it was chicken on top of a bed of peppers, onions, and whatever veggies she had to use up. It was wrapped in foil and baked, and to serve, you just opened the packet and dug in.
This is basically a glorified version of the hobo packets that I grew up eating. Any white fish will do, though I used halibut since I got some for a good price. Otherwise, I would probably go for a less-expensive fish, such as cod or tilapia. The fish is coated in a compound butter made with chipotles, garlic, and orange zest, then cooked atop a bed of black beans and corn.
The butter melts into the fish, leaving it super flavorful, and then all the juices fun down into the veggies underneath. This is a super-simple dinner that was ready in no time flat, and since it contains some of our favorite ingredients, it was enjoyed by the whole family.
Foil-Baked Fish with Black Beans and Corn
- 4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
- salt and pepper
- 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
- 2 scallions, minced
- 1/4 cup chopped fresh cilantro
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.
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