Scrod With Chipotle Butter And Black Beans Baked In Parchment
Serves: 5
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
54
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
3 tbsps
Unsalted Butter (softened)1 tsp
Salt3 tbsps
Lime Juice (fresh)3 cup
White Wine (dry)6 sprigs
Oregano (if desired)1.5 tsps
Oregano Leaves (chopped fresh)1 tbsp
Vegetable OilDirections:
1
Make chipotle butter: On a small plate with a fork, blend together well chipotle butter ingredients and chill
2
Chipotle butter may be made 5 days ahead and chilled, wrapped tightly
3
On a small plate with a fork, blend together well chipotle butter ingredients and chill
4
Chipotle butter may be made 5 days ahead and chilled, wrapped tightly
5
Preheat oven to 400°F
6
On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center
7
Top tomato and beans with 1 piece of scrod or cod
8
Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper
9
Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist
10
Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan
11
Make 5 more sacks in same manner with remaining parchment squares and ingredients
12
Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through
13
Preheat oven to 400°F
14
On a work surface arrange 1 parchment square and put 3/4 cup black beans and 3 tomato slices in center
15
Top tomato and beans with 1 piece of scrod or cod
16
Top the fish with 8 olive halves, about one sixth of onion slices, 2 tablespoons wine, 2 teaspoons lime juice, 1 oregano sprig and about one sixth of chipotle butter and season well with salt and black pepper
17
Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist
18
Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan
19
Make 5 more sacks in same manner with remaining parchment squares and ingredients
20
Bake sacks in lower third of oven (being careful that tops of sacks do not touch heating element) 15 to 20 minutes, or until fish is cooked through
21
Divide sacks among 6 plates and at table snip strings with scissors
22
Divide sacks among 6 plates and at table snip strings with scissors
23
Make black beans: In a bowl mix together black bean ingredients with salt and pepper to taste
24
Black beans may be made 1 day ahead and chilled, covered
25
Season beans with salt and pepper before using
26
In a bowl mix together black bean ingredients with salt and pepper to taste
27
Black beans may be made 1 day ahead and chilled, covered
28
Season beans with salt and pepper before using