Sole steam in corn husks
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Sole steam in corn husks
  Corn    Mexican    Fish    Spices  
Last updated 6/12/2012 12:56:36 AM. Recipe ID 18871. Report a problem with this recipe.
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      Title: Sole steam in corn husks
 Categories: Mexican, Fish, Main dish, Spices
      Yield: 6 Servings
           Chipotle Mayonnaise; *
     12    Corn Husks; Dried
      2    Poblano Chiles; **
      2    Red Bell Peppers; Chopped
    3/4 c  Tomato; Seeded & Chopped
      2    Cloves Garlic;Finely Chopped
    1/4 ts Salt
      2 lb Orange Roughy Or Cod Fillets
  *     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

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Recipe ID 18871 (Apr 03, 2005)

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