Scrod with chipotle butter and black beans baked in parchmen

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter; softened
1 Canned chipotle chili in adobo; chopped fine (about
; 1 tablespoon)
¼ teaspoon Salt
½ teaspoon Fresh lime juice
Six; (15-inch) squares of
; parchment paper
3 Plum tomatoes; each cut lengthwise
; into 6 slices
Six; (6- to 7-ounce)
; pieces scrod or cod
; fillet, skinned
24 Pitted green olives; halved lengthwise
1 small Red onion; cut into
; 1/4-inch-thick
; slices
¾ cup Dry white wine
4 tablespoons Fresh lime juice
6 Sprigs oregano; if desired
Six; (7-inch) pieces of
; kitchen string
Three; (15-ounce) cans
; black beans, rinsed
; and drained (about
; 4 1/2 cups)
1½ teaspoon Chopped fresh oregano leaves or 1/2; crumbled
; teaspoon dried
1 tablespoon Vegetable oil
3 tablespoons Fresh lime juice.

Directions

FOR CHIPOTLE BUTTER

FOR BLACK BEANS

Make chipotle butter:

On a small plate with a fork, blend together well chipotle butter ingredients and chill. Chipotle butter may be made 5 days ahead and chilled, wrapped tightly.

Preheat oven to 400F.

On a work surface arrange 1 parchment square and put ¾ cup black beans and 3 tomato slices in center. Top tomato and beans with 1 piece of scrod or cod.

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. Gather sides of parchment up over fish to form a large sack and gently squeeze middle of sack together to form a waist. Tie one piece of string tightly but gently around waist of sack and transfer sack to a large shallow baking pan. Make 5 more sacks in same manner with remaining parchment squares and ingredients.

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.

Divide sacks among 6 plates and at table snip strings with scissors.

Make black beans:

In a bowl mix together black bean ingredients with salt and pepper to taste. Black beans may be made 1 day ahead and chilled, covered. Season beans with salt and pepper before using.

Serves 6.

Gourmet March 1995

Converted by MC_Buster.

Per serving: 867 Calories (kcal); 63g Total Fat; (69% calories from fat); 8g Protein; 53g Carbohydrate; 93mg Cholesterol; 1493mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; ½ Fruit; 12½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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