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1
Preheat an oven to 475 degrees F.
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2
Cut cooking parchment paper into 6 rectangles measuring 10 by 20 inches each.
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3
Using a pastry brush, lightly brush one side of each sheet with the butter or oil, or coat with non-stick spray.
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4
Then fold each rectangle in half to form a square with the greased sides facing each other.
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5
Set aside.
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6
If using fresh corn, cut the kernels from the cobs and measure out 1 cup.
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7
Add the corn (or 1 cup cooked frozen or canned corn) to a large bowl along with the carrots, onions, sweet peppers, fresh chiles and cilantro.
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8
Open the greased parchment paper and sprinkle half the vegetable mixture, dividing evenly, over one half of each of the parchment rectangles.
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9
Leave at least a 2 inch border between the vegetable and the edges of the paper.
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10
Rinse the fish under cold running water and dry with paper towels.
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11
Place a piece of fish on top of the vegetables on each of the 6 pieces of parchment.
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12
In a small bowl, mix together the tequila and the lime juice.
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13
Spoon 2 tablespoons of the tequila mixture over each piece of fish.
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14
Drizzle each piece of fish with about 1 1/2 tsp.
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15
of the melted butter and season with salt and the ground ancho or other chile powder.
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16
Place a slice of lime on each pice of fish, and scatter the remaining vegetables evenly over each of the 6 pieces.
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17
Refold the parchment paper in half over the fish and vegetable mixture and seal the packets securely by making a series of tight, overlapping folds (about 1 inch folded over) along the edges of each side to form a square.
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18
Place the packets on a baking sheet and bake until the packets puff up, about 10 minuts.
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19
Transfer the packets to warm plates, garnish with cilatro leaves, and serve immediately, allowing each to open his or her own packet.
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20
It is a good idea to have the entire remainder of the meal ready so the packets can go directly from the oven to the table and the meal can begin.
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21
Be awre that with this cooking method you are unable to test the fisih to see if it is donw.
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22
You have to rely on judging the cooking time based on minutes per inch of thickness.
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23
Note that soft-fleshed fish does not work well with this recipe because it cooks too soon.
