INGREDIENTS

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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