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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Scrod with Chipotle Burre and Black Beans, baked in Parchment Recipe

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This recipe for Scrod with Chipotle Burre and Black Beans, baked in Parchment is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Chipotle Butter:
3 Tbsp unsalted butter, softened
1 canned chipotle chili in adobo, chopped fine ( about 1 Tbsp)
1/4 tsp salt
1/2 tsp fresh lime juice
6 15 inch squares of parchment paper
3 plum tomatoes, each cut lengthwise into 6 slices
6 6-7 oz pieces scrod or cod fillet, skinned
24 pitted green olives, halved lengthwise
1 small red onion, cut into 1/4 inch thick slices
3/4 cup dry white wine
4 Tbsp fresh lime juice
6 sprigs oregano, if desired
6 7 inch pieces of kitchen string

For black beans:
3 15 oz cans black beans, rinsed and drained (about 4 1/2 cups)
1 & 1/2 tsp chopped fresh oregano leaves or 1/2 tsp dried, crumbled
1 Tbsp vegetable oil
3 tbsp fresh lime juice
Directions:
Directions:
Make chipotle butter:
On a small plate with a fork, blend together well the chipotle butter ingredients and chill.
(You may make this days ahead and chilled, wrapped tightly)

Preheat oven to 400º
On 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 1 sixth of onion slices, 2 Tbsp wine, 2 tsp lime juice,1 oregano sprig and about 1/6th of chipotle butter. Season well with salt and black pepper.

Gather the 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 rest of ingredients.
Bake sacks in lower third of oven (being careful that tops do not touch heating element) 15-20 minutes until fish is cooked through. When serving on plates, snip the strings with scissors.

Make Black beans:
In a bowl mix together the black bean ingredients with salt and pepper to taste. These may be made 1 day aead and chilled, covered. Season again before using, if needed.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This tasty recipe is from Gourmet magazine, MARCH 1995. It is fun to make, and not as hard as it sounds.-- Ann

 

 

 

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