Flsh Fillets In Corn Husks Recipe
Do check out this palate-soothing flsh fillets in corn husks recipe. A delicious main dish, the flsh fillets in corn husks completes your meal. The marriage of the incredible flavors of fish with other ingredients is the secret to this flsh fillets in corn husks recipe. A real hit every time, this flsh fillets in corn husks is not to be missed!
Ingredients
4 large ears corn with husks
Water
2 medium-sized lemons
4 flounder fillets or 1 16-ounce package frozen flounder fillets, thawed
Salt
Pepper
3 tablespoons drained chopped pimento
6 ounces mozzarella cheese, coarsely shredded
2 ounces feta cheese, finely crumbled
4 tablespoons butter or margarine diced
Directions
1. Prepare corn husks: Carefully pull husks back from each ear of corn; remove corn and silk, leaving husks attached to stem (reserve corn for another day or cook to serve with fish fillets). Place husks with enough water to cover them in large saucepan. Cut four 12-inch-long pieces.of string and place in pan with husks; set aside.
2. Prepare outdoor grill for barbecuing.
3. Cut 1 lemon into wedges; set aside for garnish. From remaining lemon, squeeze 1 tablespoon juice; set aside.
4. If using frozen fish, separate thawed fish into fillets. Sprinkle fish fillets lightly with salt and pepper. In small bowl, mix pimento and reserved lemon juice.
5. Remove corn husks and string from water. Shake any excess water from husks. In each corn husk, carefully place a fish fillet, folding fillet to fit if necessary. If using frozen fish, place one-fourth of fillet pieces in each husk. Top each with one-fourth mozzarella cheese, feta cheese, butter or margarine, and pimento mixture. Bring husks together, being sure to enclose filling totally; tie open end of each husk tightly with string; cut off loose ends of string.
6. Place fish in corn husks on grill over medium heat; cook 20 minutes, turning husks occasionally, until fish flakes easily when tested with fork (separate husks slightly with fork to test fish for doneness).
2. Prepare outdoor grill for barbecuing.
3. Cut 1 lemon into wedges; set aside for garnish. From remaining lemon, squeeze 1 tablespoon juice; set aside.
4. If using frozen fish, separate thawed fish into fillets. Sprinkle fish fillets lightly with salt and pepper. In small bowl, mix pimento and reserved lemon juice.
5. Remove corn husks and string from water. Shake any excess water from husks. In each corn husk, carefully place a fish fillet, folding fillet to fit if necessary. If using frozen fish, place one-fourth of fillet pieces in each husk. Top each with one-fourth mozzarella cheese, feta cheese, butter or margarine, and pimento mixture. Bring husks together, being sure to enclose filling totally; tie open end of each husk tightly with string; cut off loose ends of string.
6. Place fish in corn husks on grill over medium heat; cook 20 minutes, turning husks occasionally, until fish flakes easily when tested with fork (separate husks slightly with fork to test fish for doneness).
