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Title: Chile Bathed Fish Grilled In Cornhusks
Yield: 6 Servings

Ingredients

      8 oz Cornhusks - (1 pkg)
      4    Ancho chiles; lightly
           -toasted,
           stemmed, and seeded
      1 tb Cumin seeds
      2 ts Dried oregano; crumbled
      2 ts Dried thyme; crumbled
      1 tb Salt
      4    Garlic cloves
    1/2 c  Mild white vinegar
    1/2 c  Warm water
  1 1/2 lb Boneless skinless fish
           -fillets
           (such as catfish or cod)
           Salt; to taste
           === FOR SERVING ===
           Olive oil; for drizzling
      1 sm Onion; finely chopped
    1/2 bn Cilantro, leaves only;
           -finely chopped
      2 lg Limes; quartered
           Corn Tortillas; see * Note
      1    Avocado; peeled and mashed
      1    Cucumber; peeled, seeded,
           and diced
      2    Serrano chiles; stemmed,
           -seeded,
           and thinly sliced

Instructions

* Note: See the "Corn Tortillas" recipe which is included in this
collection.

Simmer the husks in water to cover for 10 minutes, weighing them
with a plate to keep them submerged. Remove from the heat and let stand
for a few hours until pliable.
Place the toasted anchos in a bowl and cover them with the
vinegar and warmwater. Soak for about 20 minutes, then pour the mixture
into a blender. Add the cumin seeds, oregano, thyme, salt, garlic, and
vinegar. Blend to a smooth paste.
Cut the fish into 3- by 1-inch batons and place in a
ceramic or glass bowl.Add 6 tablespoons of the chile paste and mix together
gently but thoroughly. Cover and refrigerate for 1 to 2 hours.
Separate out 18 of the largest and most pliable
husks, at least 6 inches across on the wider end and 6 to 7 inches long.
If you cant find enough goodones, overlap some of the larger ones to give a
wide and strong unbroken surface to spread the dough on. Pat the leaves
dry with a towel. Make ties for the tamales by cutting a few of the husks
into strips. Divide the marinated fish into 6 equal portions. Spread 1
teaspoon of the reserved chile paste over a 2- by 3-inch area on the wide
end of a husk. Lay half of one portion of fish over the paste. Sprinkle
with a little salt and top with the remaining half portion of fish. Fold
over the sides and then the ends to enclose the filling. Lay the finished
package flap side down, repeat theoperation to double wrap the fish and tie
it twice around its width with the cornhusk strips. Continue to form the
other 5 packages in the same way. About 20 minutes before serving, heat a
large griddle or a grill to medium-high heat. Grill the packages for about
6 minutes on each side, until the husks have blackened. Open one of the
packages to test for doneness, taking care not to let out any of the
precious juices. Remove the strings from each package and carefully pull
away the outer layers of husk. Set each package on a heated dinner plate
and carefully remove the last husk, pushing the fish out onto the plate.
Drizzle a little olive oil over the fish and scatter with a little onion
and chopped cilantro. Serve the lime wedges onthe side. Pass warm Corn
Tortillas, mashed avocado, diced cucumber, and chiles at the table.
This recipe yields 6
servings.
Recipe Source:
TOO HOT TAMALES with
Susan Feniger and Mary Sue Milliken From the TV FOOD
NETWORK - (Show # TH-6248 broadcast 04-14-1997) Downloaded from
their Web-Site - http://www.foodtv.com
Formatted for
MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or-
MAD-SQUAD@prodigy.net
04-17-1997

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Contributor: Susan Feniger and Mary Sue Milliken

Preparation Time: 0:00

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