Red Snapper With Corn Niblets Recipe
Ingredients
| 4 corn husk leaves | ||
| 2 red snappers | ||
| 1 lb (450 g) each | ||
| Oil | 1 Tablespoon | |
| Tomato sauce | 1/2 Cup (16 tbs) | |
| 1/4 Cup (60 ml) com niblets | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
– Preheat oven to broil 20 minutes before cooking time.
– In a saucepan filled with salted boiling water, blanch corn husk leaves for 3 minutes.
– Baste fish with oil and broil for 3 minutes on each side. Meanwhile, broil corn husk leaves for 1 minute and set aside.
– In a saucepan, heat tomato sauce and mix in corn niblets.
– Place fish on corn husk leaves and coat with sauce.
– In a saucepan filled with salted boiling water, blanch corn husk leaves for 3 minutes.
– Baste fish with oil and broil for 3 minutes on each side. Meanwhile, broil corn husk leaves for 1 minute and set aside.
– In a saucepan, heat tomato sauce and mix in corn niblets.
– Place fish on corn husk leaves and coat with sauce.
Chef
