| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Mexican | Fish, Main dish, Mexican, Sauces | 6 | Servings |
INGREDIENTS
| Chipotle Mayonnaise, * | ||
| 12 | Corn Husks, Dried | |
| 2 | Poblano Chiles, ** | |
| 2 | Red Bell Peppers, Chopped | |
| 3/4 | c | Tomato, Seeded & Chopped |
| 2 | Cloves Garlic, Finely Chopped | |
| 1/4 | t | 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. Mostly from Better Homes & Garden's "Mexican Cookbook". File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest7.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 7
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 140mg
Potassium: 60.4mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: <1g