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CATEGORY CUISINE TAG YIELD
Grains, Vegetables March 1995 1 Servings

INGREDIENTS

3 T Unsalted butter, softened
1 Canned chipotle chili in
adobo chopped fine
about
1 tablespoon
1/4 t Salt
1/2 t 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 Red onion, cut into
1/4-inch-thick
slices
3/4 c Dry white wine
4 T 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
1 1/2 t Chopped fresh oregano leaves
or 1/2 crumbled
teaspoon dried
1 T Vegetable oil
3 T Fresh lime juice.

INSTRUCTIONS

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 3/4 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; 1/2 Fruit;  12
1/2 Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“Many people give thanks to God when He gives. Job gave thanks when He took.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1086
Calories From Fat: 469
Total Fat: 53.4g
Cholesterol: 91.6mg
Sodium: 1642.7mg
Potassium: 1487.8mg
Carbohydrates: 96.1g
Fiber: 32.8g
Sugar: 3g
Protein: 31.8g


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