My Recipes

Title: SOLE STEAM IN CORN HUSKS

User: nnss

Yield: 6 servings

Categories: main dish, mexican, fish, spices

amount unit name
chipotle mayonnaise *
12 corn husks dried
2 poblano chiles **
2 red bell peppers chopped
3/4 C tomato seeded & chopped
2 cloves garlicfinely chopped
1/4 TS salt
2 LB orange roughy or cod fillets

Instructions:

* 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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