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.