Wednesday, June 29, 2011

Fish with Corn & Black Beans

adapted from Pink Parsley

1 (16 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup diced yellow onion
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro, divided
2 tablespoons orange juice
2 teaspoons pureed chipotle chiles in adobo sauce, divided (see tip in this post)
2 teaspoons minced garlic, divided
salt and pepper
4 skinless white fish fillets (6 to 8 oz each), 1-inch thick
4 tablespoons unsalted butter, softened
1 teaspoon grated orange zest

In a large bowl, combine the beans, corn, both onions, half of cilantro, orange juice, 1 teaspoon chipotle puree, 1 teaspoon garlic, salt and pepper to taste. Set aside.

Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, 1 teaspoon chipotle puree, orange zest and 1 teaspoon garlic in a small bowl until well-combined. Set aside.

Spray a casserole dish with non-stick spray. Transfer the corn and bean mixture to the dish. Lay the fish pieces on top. Spread butter mixture over the fish. Cover dish with foil. Bake at 450 degrees for about 25 minutes. Sprinkle with remaining cilantro.


  • I chose to broil the dish for about 5 minutes at the end in order to brown the fish a little.

  • I used an 11 x 9 x 2 dish since I only used 2 pieces of fish.

  • Original recipe cooked each piece of fish in individual foil packets, I made it easy on myself and used a casserole dish.

  • I used Tilapia Loins (from the frozen section at Costco).

1 comment:

Deb said...

Beth, you simply MUST give Sustainable Sourcing's "HimalaSalt" pink salt and their organic pink, green or black peppercorns a try! Here's their website: . Your recipe sounds wonderful! Thanks for posting it!!