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1
If using the dried chipotle, break off the stem, place the chile in a spice grinder with the salt and grind until it becomes a fine powder with a few larger flecks of chile. If you would rather use the chipotle powder (found in the spice section of well-stocked supermarkets), simply mix it with the salt.
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2
Place the softened butter in a bowl, and add the chipotle/salt mixture, the cilantro and garlic, and blend thoroughly. Cover and set aside.
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3
Cut off ends of corn so you can easily unfurl the husks so you don't tear them. The outer husks will be the widest and then you will get down the small tender ones. Pull off the rest of the inner husks and silk, and discard. Reserve the ears of corn to use in the accompanying salsa.
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4
Reserve as many wide husks as you can (you'll need 12 to 16) and blanch them for about 3 minutes in boiling water. Cool for couple of minutes, then arrange 3 to 4 blanched husks per fillet on a baking sheet, overlapping the husks and pressing them together, rubbing the tops with a little olive oil to help them stay together.
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5
Lay each fillet on top of the overlapping husks. Spread a teaspoon of the chipotle-cilantro butter on top of each. Save the rest of the butter for serving.
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6
Preheat a grill to medium. Use a wide spatula to lift each fillet/husk arrangement onto the grill. Cover the grill and cook for about 10-15 minutes, depending on the thickness of the fish. The fillet should feel slightly firm when pressed.
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7
Remove from the grill to a wide platter, again using a wide spatula. Place another heaping teaspoon of the seasoned butter over the tops of the fillets before serving. Serve any remaining butter at the table, along with Warm Corn Salsa.
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8
Per serving: 253 calories, 24 g protein, 0 g carbohydrate, 17 g fat (10 g saturated), 75 mg cholesterol, 354 mg sodium, 0 g fiber.
