Mexican Snapper en Papillote

When I made my tamales this January (for another challenge), I used banana leaves. I bought a package of corn husks, but never used them.
There they hung, on my vegetable bins, daring me to do something with them.


Bet you can guess what I'm making.....?

Based on the Mexican version of en papillote, I took a fish, wrapped them in corn husks and cooked them on the grill.



Red Snapper Cooked in Corn Husks
Recipe by Wish Upon A Dish adapted from Marcela Valladolid
Serves: 4 servings

* 2 teaspoons white wine
* 2 teaspoons lemon juice
* 1 teaspoon fish sauce
* 1 tablespoon sambal oelek
* Four 6-ounce center-cut boneless and skinless snapper fillets
* Salt and freshly ground black pepper
* 12 soaked corn husks, patted dry
* 1/2 white onion, sliced
* 1 lemon, 8 slices

Directions

In a mixing bowl, combine the wine, lemon juice, fish sauce and sambal oelek.
Mix well to incorporate evenly. Sprinkle the snapper on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.

Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper. Lay 2 lemon slices on each piece of fish and fold the husks from the bottom up, and then from top to bottom. Then fold in the sides to the center. Cut kitchen twine into 16 (10") pieces and tie one horizontally and one vertically around the middle of the packet (like a present). Repeat with the remaining ingredients.

Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet, on a griddle or on the grill. Cook on medium heat for 10 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Pinch each end of the husks and tie a sting to hold it, making a boat.
Serve one per person with a 1/2 cup Mexican Red Rice.



I forgot how good cooked wrapped foods can be, especially fish. It comes out moist and perfectly cooked. A wonderfully easy and fail-proof way to cook your first fish.