Every day we seem to get a little more used to our new baby lifestyle. It was time to stop ordering take out and get back into the kitchen!
This recipe is quick, easy and very tasty. A great go to for a dinner party. Little bundles look impressive on a plate and who doesn’t like presents?
Chipotle butter.
The link to the original recipe on epicurious is here. I have made it so many times now I sort of wing it. This is what I do…
I add more butter and chipotle chilis in adobo than called for. More butter can’t hurt. Call me crazy. As for the extra peppers, I like the extra spice! I made three servings and used 3 tbs. of softened, unsalted butter, two chopped canned chipotle peppers in adobo sauce (about 2 tbsp.), salt and lime juice to taste. Blend these together with a fork. Can be made ahead of time and chilled.
Black Beans.
3/4 cup per serving. For my three servings it was a little less than two cans rinsed and drained. I used chopped fresh oregano, a little olive oil, 2 tablespoons fresh lime juice, salt and pepper to taste. Mix together. Can be made ahead and chilled.
I like to separate my ingredients on a cutting board as I prepare them. It makes it easier for assembly.
Per serving I used:
5 cherry tomatoes from the garden sliced in half
4 pitted green olives with seasoning sliced in half
1/4 inch slice of red onion
the juice from 1/4 lime wedge
2 tablespoons of dry white wine
one 6 to 7 oz. piece of cod, skinned
1 sprig of oregano
On a 15 inch square of parchment paper place 3/4 cup of black beans, top with your fish and chipotle butter. Then add the rest of your ingredients and salt and pepper. Gather the sides of the parchment paper together and tie with kitchen string. Place in shallow baking pan. Bake in the lower half of a 400 degree oven for about 15 – 20 minutes, or until the fish is cooked through.
Place each bundle on a plate. When you open the parchment this is what you get…
We eat it right out of the parchment, served with a little rice to soak up some of the juices.
It’s really delicious and clean up is a breeze!
I am so hungry right now that I just want to eat them right off the screen. Those look scrumptious and I wish we had them when I was there. Next time I guess
looks yummy!
OK, That looks like a Uncle Walt recipe. We just fininshed a halibut baked fish dinner. I got the recipe from costco. I will send you a copy of the halibut supreme recipe.
Those look GREAT!!! I’m starving!
What a different way to prepare and cook fish…Looks delicious and I like the idea that it will have some zip to the flavor.
I will have to give it a go …… thanks for the recipe!
I’m making that tonight. Mom and Dad are in town and they will love it.
This recipe looks amazing! Looking forward to giving it a try!
We were lucky enough to have two trained chefs from the Portland Culinary Institute prepare this scrumptious meal for us this past New Years Eve. Believe us, it’s as good as it looks!
HA! Trained Chefs huh?! Thanks!
Slam Dunk! It was a HUGE success…made it this weekend with a great captians cut of cod… fresh off the pier in Portland (Maine that is)…incredible flavors!
[...] What should you do with that opened can of chipotles in adobo? How about making the cod with chipotle butter and black beans baked in parchment! [...]