Sole Steam In Corn Husks Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Chipotle Mayonnaise, *
12 each: Corn Husks, Dried
2 each: Poblano Chiles, **
2 each: Red Bell Peppers, Chopped
3/4 cup: Tomato, Seeded & Chopped
2 each: Cloves Garlic, Finely Chopped
1/4 tsp: Salt,
2 lbs: 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.
Source from luhu.jp
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.
Source from luhu.jp