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Sole steamed in Corn Husks
Ingredients:
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 ts Salt
2 lb Orange Roughy Or Cod Fillets
Instructions:
* 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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