• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 6
    OK

    Fish in Charred Corn Husk

    “Without corn, there is no Mexico,” says Mexico: The Cookbook’s Margarita Carillo Arronte, adding that cornhusks should never be discarded. In this Fish in Charred Corn Husk recipe from Mexico’s Pacific Coast, they are used as wrappers that lock in the natural flavors of ingredients and seasonings.

    For more classic Mexican recipes, check out Mexico: The Cookbook.


    Ingredients
    6
    dried corn husks
    6
    whole red snappers, cleaned with heads and tails intact
    *
    sea salt
    *
    picco de gallo
    2
    large limes, cut into wedges
    6
    corn tortillas
    Directions
    Heat barbecue and let flames die down. Soak dried cornhusks in hot water 20 minutes, then drain and set aside.
    Using sharp knife, score both sides of fish and season with salt and pepper. (Be sure to rub seasoning into slashes.)
    Wrap fish in cornhusks, covering completely, and tie with string to secure. Grill 25 to 30 minutes, or until fish is cooked through.
    Remove from heat and plate with fish in cornhusk.
    Serve with salsa, lime wedges, and hot tortillas.
    Reprinted With Permission From Mexico: The Cookbook

    The base number of servings for this recipe is 6
    OK

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