Sole steam in corn husks

6 servings

Ingredients

Quantity Ingredient
1 x Chipotle Mayonnaise; *
12 eaches Corn Husks; Dried
2 eaches Poblano Chiles; **
2 eaches Red Bell Peppers; Chopped
¾ cup Tomato; Seeded & Chopped
2 eaches Cloves Garlic;Finely Chopped
¼ teaspoon Salt
2 pounds 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.

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