Fish in Corn Husks

Name: Fish in Corn Husks
Prep time: 40 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 fish fillets, white; 4 tablespoons sour cream; 4 slices asadero cheese; 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

Paulina Ochoa

A different way of wrapping, a delicious dish with very delicate Mexican flavors.

Reviewed by Editorial Team of Kiwilimón

Published: 23-02-2013

Preparation

40 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.

At the moment, this recipe does not have nutritional information.

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Tips

If you don't have an oven, you can cook it on a skillet for 10 minutes on each side. If you're short on time, you can do it in the microwave for 3 minutes at maximum power. Remember not to use aluminum foil if you do it this way.

Fish in Corn Husks

Ingredients

Preparation

Nutritional information

Presentation

Tips

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