4 skinless white fish fillets (such as halibut), 6-8 oz. each
Salt and pepper
4 tbsp. unsalted butter, softened
2 tsp. minced chipotle chiles in adobo sauce, divided
1 tsp. grated orange zest
2 tbsp. freshly squeezed orange juice
2 cloves garlic, minced, divided
1 (15 oz.) can black beans, drained and rinsed
2 cups corn kernels
½ red onion, diced
2 scallions, chopped
¼ cup minced fresh cilantro, divided
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Heat a grill to medium-high heat. (Alternatively, preheat the oven to 425˚ F.)
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Pat the fish dry with paper towels. Season the fillets with salt and pepper. In a small bowl, combine the butter, half of the chipotles, the orange zest, half of the garlic, ½ teaspoon of salt, and ¼ teaspoon of pepper. Stir with a fork until well blended. Spread the mixture evenly over the top of the fillets.
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In a medium bowl combine the remaining chipotles, the orange juice, the remaining garlic, the beans, corn, onion, scallions, and half of the cilantro. Add in ½ teaspoon of salt and ¼ teaspoon of pepper. Mix well to combine. Lay four 14-inch squares of foil out on a work surface. Divide the bean mixture evenly between the pieces of foil, placing it over the lower half of each piece. Top each mound of the bean mixture with a fillet. Fold the foil over the fish and fold up the edges to seal the packets.
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Place the packets on the grill, cover, and cook for about 15 minutes or until the internal temperature of the fish registers 160˚ F. (You can poke the probe of a thermometer directly through the foil rather than opening the packets.) Alternatively, bake in the oven for 15-20 minutes just until the fish is cooked through.
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Open the packets carefully to avoid contact with the steam and sprinkle with the remaining cilantro. Serve warm.