Yesterday I kept thinking it was Thursday, which would make today Friday. Cruel Cruel mind. 
The only thing that made up for thinking it was Thursday the entire day was the weather. A beautiful 75 degrees and perfect running weather here in Chicago. I had a short 2 mile run on the 10K training agenda and it was a beautiful non-sweaty run. Can’t wait for Autumn as far as running weather is concerned.
In other news, Wholesome Husband and I booked tickets to San Francisco in November! We are going to spend 2 days in wine country and 3 days in San Francisco. Can’t wait!! I hope to review the restaurants and wineries we go to on the blog!
Foil-Baked Fish with Black Beans and Corn
Adapted from Prevention RD
4 (4-ounce) white fish fillets, such as tilapia
salt and pepper, to taste
4 Tablespoons Smart Balance Light, softened
2 Tablespoons Sofrito
1 teaspoon grated lime zest
2 Tablespoons freshly squeezed orange juice
2 cloves garlic, minced
1 (16-oz) can black beans, rinsed and drained
2 cups corn kernels
1/2 red onion, minced
2 scallions, minced
1/4 cup chopped fresh cilantro
Directions:
1. Preheat oven to 450 degrees.
2. Pat the fish dry with paper towels and season with salt and pepper. Using a fork, mix together the butter, sofrito, lime zest, and half the garlic in a medium bowl until well-combined. Spread butter mixture over the fish.
3. Combine the beans, corn, onion, scallions, 2 Tablespoons of cilantro, orange juice, remaining garlic, salt and pepper (to taste) in a bowl.
4. Lay four 14-inch lengths of foil on the counter and divide the bean mixture evenly over the lower half of each piece of foil. Top with fish, and fold the foil over the fish, folding the edges to seal.
5. Arrange the packets in a single layer on a rimmed baking sheet and bake until the fish is just cooked through, 15 to 20 minutes. Carefully open the packets and sprinkle with remaining cilantro. Makes 4 servings.
Nutrition Notes: Sofrito is used in many different cuisines around the world. In Puerto Rican dishes, sofrito consists of peppers, roasted red pepper, yellow onions, garlic, plum tomatoes and cilantro. In Carribean cuisine cured ham, bell pepper, chile pepper, and onion are added to coriander and oregano leaves. Garlic cloves are added in later, and the sauce is simmered for half an hour. These are just a few examples of the way sofrito is prepared differently in different cuisines.
Taste Taste: Simple and delicious! Perfection!
