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Add a photoServings: 6
Ingredients
- Chipotle Mayonnaise, *
- 12 x Corn Husks, Dry
- 2 x Poblano Chiles, **
- 2 x Red Bell Peppers, Minced
- 3/4 c. Tomato, Seeded & Minced
- 2 x Cloves Garlic,Finely Minced
- 1/4 tsp Salt
- 2 lb Orange Roughy Or possibly Cod Fillets
Directions
- * See Sowest 2 for recipe.
- ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and minced.
- Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand till 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 pcs and divide proportionately between the corn husks. Place 2 or possibly 3 Tbls of the chile mix 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-qt Dutch oven or possibly steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer till the fish flakes easily with a fork, about 25 min. Serve with Chipotle Mayonnaise.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 129 | |
| Calories from Fat 11 | 9% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 91mg | 30% |
| Sodium 208mg | 9% |
| Potassium 365mg | 10% |
| Total Carbs 2.91g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.82g | 1% |
| Protein 25.34g | 41% |
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