Posts Tagged ‘weeknight’

Main Dishes,Seafood

October 2, 2011

Halibut with Chipotle Compound Butter
Posted by betsyjo

Tags: ,

Matt and I are trying to eat more fish lately, which has been interesting because both of us become pickier eaters where fish is concerned.  Cedar-plank salmon has become a Sunday night tradition, but this is the first time we branched out to eating fish on a weeknight.  I couldn’t find halibut, and probably wouldn’t have paid up for it anyway.  I used a package of frozen fish called dory, (not this Dory), straight from the cold waters of New Zealand (carbon footprint be darned!).  It was cheap, and this whole dish was remarkably tasty.  I’m putting the original recipe here, but next time I think we’ll use lime instead of orange.  Also, instead of the chipotles in the butter, I used several spoonfuls of the salsa negra I had made the night before.  Not bad for fish!


Halibut with Chipotle Compound Butter in Foil Packets
Source: Annie’s Eats

4 skinless white fish fillets (such as halibut), 6-8 oz. each
Salt and pepper
4 tbsp. unsalted butter, softened
2 tsp. minced chipotle chiles in adobo sauce, divided
1 tsp. grated orange zest
2 tbsp. freshly squeezed orange juice
2 cloves garlic, minced, divided
1 (15 oz.) can black beans, drained and rinsed
2 cups corn kernels
½ red onion, diced
2 scallions, chopped
¼ cup minced fresh cilantro, divided

Heat a grill to medium-high heat.  (Alternatively, preheat the oven to 425? F.)

Pat the fish dry with paper towels.  Season the fillets with salt and pepper.  In a small bowl, combine the butter, half of the chipotles, the orange zest, half of the garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper.  Stir with a fork until well blended. Spread the mixture evenly over the top of the fillets.

In a medium bowl combine the remaining chipotles, the orange juice, the remaining garlic, the beans, corn, onion, scallions, and half of the cilantro.  Add in ½ teaspoon of salt and ¼ teaspoon of pepper.  Mix well to combine.  Lay four 14-inch squares of foil out on a work surface.  Divide the bean mixture evenly between the pieces of foil, placing it over the lower half of each piece.  Top each mound of the bean mixture with a fillet.  Fold the foil over the fish and fold up the edges to seal the packets.

Place the packets on the grill, cover, and cook for about 15 minutes or until the internal temperature of the fish registers 160? F.  (You can poke the probe of a thermometer directly through the foil rather than opening the packets.)  Alternatively, bake in the oven for 15-20 minutes just until the fish is cooked through.

Open the packets carefully to avoid contact with the steam and sprinkle with the remaining cilantro.  Serve warm.

Source: America’s Test Kitchen The Best Simple Recipes via Pink Parsley Catering