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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: * 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.
Ingredients: 12 Corn Husks; Dried 2 Poblano Chiles; ** 2 Red Bell Peppers; Chopped 3/4 Cup(s) Tomato; Seeded & Chopped 2 Tomato; Chopped, 1 Medium 1/4 Teaspoon(s) Green chili salsa 2 Pound(s) Orange Roughy Or Cod Fillets |
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