A fresh sweet pepper and corn salsa tops the fish in this recipe. It's cooked in corn husks, making for a fun presentation.

Source: Midwest Living

Gallery

Recipe Summary

prep:
45 mins
bake:
25 mins
stand:
4 hrs
total:
5 hrs 10 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak the corn husks in warm water for 4 to 24 hours to soften. Pat with paper towels to remove excess moisture. For citrus butter, in a small bowl stir together the butter and lemon or orange peel; set aside.

    Advertisement
  • Place each fish fillet lengthwise on 2 overlapped corn husks. Sprinkle fish with salt and pepper, top each with 1/4 cup Roasted Corn Salsa, and dot each with 1 tablespoon of the butter mixture. Fold the long edge of the husk over the fish so the edges meet. Tie ends securely with pieces of corn husk or string. Or, if husks are not large enough, place 2 additional husks atop salsa mixture and tie with kitchen string to enclose the fish.

  • Place bundles on a baking sheet. Bake in a 375 degree F oven for 25 minutes. (Fish should flake easily when tested with a fork.)

Nutrition Facts

425 calories; fat 21g; cholesterol 227mg; saturated fat 9g; carbohydrates 14g; insoluble fiber 2g; protein 46g; vitamin a 2089.4IU; vitamin c 51.4mg; sodium 458mg; calcium 272.6mg; iron 3.6mg.
Advertisement
Advertisement