Free Recipe Sole Steam in Corn Husks 2
Recipe Type: M Recipes
Recipe Preparation: boil
Cooking Ingredients for Sole Steam in Corn Husks 2 Recipe
1 x Chipotle Mayonnaise; *
3/4 c Tomato; Seeded & Chopped
12 ea Corn Husks; Dried
2 ea Cloves Garlic;Finely Chopped
2 ea Poblano Chiles; **
1/4 ts Salt
2 ea Red Bell Peppers; Chopped
2 lb Orange Roughy Or Cod Fillets
Sole Steam in Corn Husks 2 Preparation
* 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.
Cooking Temperature:
Recipe Serves: 6
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