The Sunday Review: Foil Baked Halibut

So, since Andy’s trip to Alaska over the summer we have an abundance of halibut. Not a ton, but enough to get sick of it if I make it the same way every time. Know what I mean? I make it once every 3 weeks or so and I’m trying to use a different recipe every time.

This week was Foil-Baked Fist with Black Beans, Corn & Chipotle. I got the recipe out of America’s Test Kitchen, 30-Minute Suppers, Winter 2010 edition.

Level of Difficulty: All in all, this was pretty easy. Parts seamed a tad difficult, but that’s because I had a 3 and a half year old sou chef.

What I did Differently: I actually did quite a bit differently than the recipe called for. I didn’t use chipotle peppers because I didn’t want to buy a whole can of them to only use 2 teaspoons worth. So I used a touch of chili powder and some red pepper flakes. The recipe also called for orange zest and fresh orange juice…which I TOTALLY forgot to buy an orange so I ended up using lime zest, lime juice and a little bit of lemon juice. Worked out great!

Serving Suggestions: I served this with some rice and in hind sight? That was a whole-lotta carb action. It was definitely filling, but I’d suggest going with steamed broccoli and/or a salad too.

PROS: It was really good! And it didn’t take too long to make either…a 1/2 hour tops between prep and cooking. And bonus, since the fish were baked in foil packs, my house didn’t have a nasty fishy smell!

CONS: With just Andy & I (and Rylee), it was a too much. We did eat all the halibut, but mostly because we’d hate to see it go to waste. We could have easily fed 1 to 2 others. And there was entirely too much of the corn-black bean mix. We ended up throwing some out. I don’t have a recipe to link to. If you’re interested in seeing the whole recipe, let me know and I can email it to you!

Will we make it again?: Well, I already said that we try to cook the halibut different every time, but I would definitely make this again. This is a great dish to make when there’s more people over because the beans & corn are so filling.

Next week I’m making TWO brand new recipes: Turkey & Black Bean Chili and Baked Penne. Which would you like to hear more about??

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