Wednesday 12/15/2010- Foil-Bakes Fish with Black Bean Succotash and Spinach Salad with Clementines

Foil-Baked Fish with Black Bean Succotash
Prep and cook time: 35 minutes 1 1/2 pounds white fish (halibut, cod, sole, tilapia) 4 tablespoons butter, softened 1/2 chipotle chili , minced 1/4 tablespoon zest of lemon 1 teaspoon garlic, minced 1 15-ounce can black beans, rinsed and drained 2 cups frozen corn, thawed 2 tablespoons cilantro per serving: 399 calories; 38 grams protein; 14 grams total fat; 7 grams fiber; 8 grams saturated fat; 33 grams carbohydrates; 103 mgs cholesterol; 406 mgs sodium; 8 weight watcher points		Preheat oven to 450 degrees (place in the middle position) [1] Pat the fish dry with paper towels and season with salt and pepper. Using a fork, beat the butter with half of the chipotle, lemon zest and half of the garlic. Season with salt and pepper. Spread the butter mixture over tops of the fillets. [2] Combine the beans, corn, cilantro, remaining garlic and salt and pepper in a bowl. [3] Place 14-inch lengths of foil (1 for each serving) on the counter. Divide the bean mixture evenly over the lower half of each piece of foil and top with the fish. Fold foil over fish, folding edges to seal. [4] Arrange packets in a single layer on rimmed baking sheet and bake until fish is just cooked through, 15-20 minutes. Carefully open the packets and sprinkle with a little extra cilantro. Serve.

Spinach Salad with Clementines
Prep time: 10 minutes 5 ounces fresh spinach 4 clementines, sectioned 1/2 cup chopped walnuts 2 green onions , sliced   DRESSING 4 tablespoons olive oil 1/4 cup lime juice 1 tablespoon Dijon mustard per serving: 195 calories; 4 grams protein; 16 grams total fat; 4 grams fiber; 2 grams saturated fat; 12 grams carbohydrates; 0 mgs cholesterol; 23 mgs sodium; 4 weight watcher points		[1] In a large bowl, mix spinach, clementines, walnuts and green onions together. For the dressing, in a small bowl, whisk oil, lime juice and Dijon mustard together and toss with the salad.