Grilled Sweet Potatoes with Orange-Chipotle Glaze

4 large sweet potatoes (about 2 lbs)
1 can chipotle chiles in adobo sauce
2 Tbsp butter, melted
1 Tbsp chopped fresh cilantro
1/2 tsp salt
1 (6oz) can thawed orange juice concentrate, undiluted

Heat up your grill.

Cut potatoes in half lengthwise. Cook potato halves in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water. While potatoes are cooking, remove 3 Tbsp adobo sauce from canned chiles. Save remaining sauce and chiles for another use. Combine 3 Tbsp adobo sauce, butter, cilantro, salt and juice in a small bowl. Grill potatoes 4 minutes on each side or until done, basting frequently with glaze.

NOTES
From Cooking Light.
Untried.

Roasted Corn, Black Bean and Mango Salad

1 Tbsp vegetable oil
2 garlic cloves, minced
3 c fresh corn kernels (about 6 ears)
2 c diced peeled ripe mango (about 2 lb)
1 c chopped red onion
1 c chopped red bell pepper
1/3 c fresh lime juice
3 Tbsp chopped fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
1 drained canned chipotle chile in adobo sauce, chopped
2 (15 oz) cans black beans, rinsed and drained

Heat oil in a large nonstick skillet over medium-high heat. Add garlic, cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Place corn mixture in a large bowl. Add remaining ingredients; stir well.

NOTES
From Cooking Light.
Untried.

Fish with Cornmeal Chipotle Crust

4 firm fish fillets (5-6 oz each)
1 Tbsp canned chipotles in adobo sauce, minced
1 1/2 Tbsp vegetable oil
1 1/2 Tbsp lemon or lime juice
1 large garlic clove, minced or pressed
1/4 tsp dried thyme
1/4 tsp salt
1/2 c cornmeal

Preheat oven to 375 degrees. Lightly oil a large baking pan. Rinse fish fillets, pat dry and set aside.

In a bowl, combine the chipotles, oil, citrus juice, garlic, thyme and salt, and stir well. For a very smooth result, whirl all of the sauce ingredients in the bowl of a food processor.

Pour the sauce into a shallow bowl and place the cornmeal in another shallow bowl. Dip each fish fillet in the sauce 9the thicker the coating, the spicier the fish will be). Then dredge the fillets on all sides in the cornmeal and arrange in the prepared baking pan in a single layer.

Bake uncovered for about 25 minutes, until the fillets are golden and flake with a fork. Serves 4.

NOTES
From Kim.
Untried.