Sole Steam in Corn Husks
Recipe
- Title:
- Sole Steam in Corn Husks
- Categories:
- Mexican, Fish/sea
- Yield:
- 6 servings
Ingredients
- 1 x Chipotle Mayonnaise; *
- 3/4 c Tomato; Seeded & Chopped
- 12 ea Corn Husks; Dried
- 2 ea Cloves Garlic;Finely Chopped
- 2 ea Poblano Chiles; **
- 1/4 ts Salt
- 2 ea Red Bell Peppers; Chopped
- 2 lb Orange Roughy Or Cod Fillets
Directions
- * See Sowest 2 for recipe.
- ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped.
- Prepare Chipotle Mayonnaise and set aside.
- Rinse corn husks and remove the leftover silks then cover with boiling water.
- Let stand until softened, at least 1 hour then drain and pat dry.
- Mix the remaining ingredients except the fish fillets and mayonnaise.
- Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks.
- Place 2 or 3 Tbls of the chile mixture on the fish.
- Roll the corn husks lengthwise around the filling.
- Fold the ends toward the middle making a packet and secure with string.
- Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer.
- Pour boiling water into the Dutch oven to a point just below the level of the rack.
- Cover and simmer until the fish flakes easily with a fork, about 25 minutes.
- Serve with Chipotle Mayonnaise.
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