Name: Scrod with Chipotle Butter And Black Beans Baked in Parchmen
Ingredients: 3 tb Unsalted butter; softened; 1 Canned chipotle chili in adobo; chopped fine (about; ; 1 tablespoon); 1/4 ts Salt; 1/2 ts 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 sm Red onion; cut into; ; 1/4-inch-thick; ; slices; 3/4 c Dry white wine; 4 tb 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 ts Chopped fresh oregano leaves or 1/2; crumbled; ; teaspoon dried; 1 tb Vegetable oil; 3 tb Fresh lime juice.

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		March 1995	1	servings

INGREDIENTS

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

INSTRUCTIONS

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 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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