| 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.
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Nutrition (calculated from recipe ingredients)
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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