IBM Computer, Laptops and Servers

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

1. * See Sowest 2 for recipe.
2. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped.
3. Prepare Chipotle Mayonnaise and set aside.
4. Rinse corn husks and remove the leftover silks then cover with boiling water.
5. Let stand until softened, at least 1 hour then drain and pat dry.
6. Mix the remaining ingredients except the fish fillets and mayonnaise.
7. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks.
8. Place 2 or 3 Tbls of the chile mixture on the fish.
9. Roll the corn husks lengthwise around the filling.
10. Fold the ends toward the middle making a packet and secure with string.
11. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer.
12. Pour boiling water into the Dutch oven to a point just below the level of the rack.
13. Cover and simmer until the fish flakes easily with a fork, about 25 minutes.
14. Serve with Chipotle Mayonnaise.

[ Comment, Edit or Article Submission ]