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    PrimaRecipes --> Seafood

    recipe title: SOLE STEAM IN CORN HUSKS
    category: Seafood
    keywords: Mexican, Fish, Main dish, Spices
    servings: 6 servings
               Chipotle Mayonnaise; *
         12    Corn Husks; Dried
          2    Poblano Chiles; **
          2    Red Bell Peppers; Chopped
        3/4 c  Tomato; Seeded + Chopped
          2    Cloves Garlic;Finely Chopped
        1/4 ts Salt
          2 lb Orange Roughy Or Cod Fillets
    * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise.

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