2 Poblano chiles, deveined, roasted, peeled, and in strips
4 tablespoons corn kernels
5 leaves ear corn
1 teaspoon salt
1/2 teaspoons ground black pepper
Preparation
40 mins
0 mins
Medium
We start by seasoning the fish fillets with salt and pepper. Next, on each corn husk, we place a fillet and add a tablespoon of cream, a slice of asadero cheese, half a poblano pepper in strips, and a tablespoon of corn kernels.
We wrap the fish in the corn husk, as if we were wrapping a tamale. With the excess corn husk, we cut some ties and tie them around the wrapping to ensure it doesn’t open during cooking and to give a better presentation.
We place each of the wrappers in a sheet of aluminum foil and wrap it in a way that it's well sealed, in order to enhance the flavor of the corn husk in our fish and also to retain the juices.
We place the little packets on a baking tray and put our fish in the oven for 20 minutes at 180ºC. When the aluminum foil has puffed up, the fish is ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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