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Sole steam in corn husks

Yield: 6 servings

Ingredients:

• 1 x Chipotle Mayonnaise; * 3/4 c Tomato; Seeded & Chopped
• 12 ea Corn Husks; Dried 2 ea Cloves Garlic;Finely Chopped
• 2 ea Poblano Chiles; ** 1/4 ts Salt
• 2 ea Red Bell Peppers; Chopped 2 lb Orange Roughy Or Cod Fillets

Instructions:

* 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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