Sole Steam in Corn Husks

1. 1

   Rinse corn husks and remove the leftover silks then cover with boiling water.

2. 2

   Let stand until softened, at least 1 hour then drain and pat dry.

3. 3

   Mix the remaining ingredients except the fish fillets and mayonnaise.

4. 4

   Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks.

5. 5

   Place 2 or 3 Tbls of the chile mixture on the fish.

6. 6

   Roll the corn husks lengthwise around the filling.

7. 7

   Fold the ends toward the middle making a packet and secure with string.

8. 8

   Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer.

9. 9

   Pour boiling water into the Dutch oven to a point just below the level of the rack.

10. 10

    Cover and simmer until the fish flakes easily with a fork, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.