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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sole Steam In Corn Husks
Categories: Mexican Fish Main dish Sauces
Servings: 6
1 x Chipotle Mayonnaise; *
12 ea Corn Husks; Dried
2 ea Poblano Chiles; **
2 ea Red Bell Peppers; Chopped
3/4 c Tomato; Seeded & Chopped
2 ea Cloves Garlic;Finely Chopped
1/4 t 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.
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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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