Title: Sole Steam in Corn Husks
Categories: Mexican Seafood
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 Mayonnaise.