Foil-Baked Fish with Black Beans and Corn
4 4-ounce white fish fillets, such as tilapia
salt and pepper, to taste
4 Tbsp butter, softened
2 Tbsp chipotle chiles in adobo sauce, minced
1 tsp grated orange zest
2 Tbsp 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 into tight, leak proof packages. You may need to use another layer of tin foil just to be sure.
Place the tin foil packages at the edge of the fire. Do not place them directly in the flame. The goal is not to burn them to a crisp, but to roast them slowly with the heat from the fire. After about 15 to 20 minutes, remove the tin foil packages from the fire. Open and check that the fish is cooked.
Carefully open the packets and sprinkle with remaining cilantro. Serve.