Corn-Husk-Wrapped Grilled Halibut with Charred Corn Salsa - 20.2g Carbs, 3.3g Fiber, 4.5g Sugar
From: www.CHOW.com - By Christopher Rochelle
CHOW Senior Photographer Chris Rochelle, a fan of all things Mexican
or flavored with chile peppers, devised this clever recipe. Dried
corn husks work great for wrapping up tamales, but over a grill they
would incinerate. Instead, Chris utilizes fresh husks to steam the
fish on the grill, and then mixes up the grilled corn kernels with
charred jalapenos, red onion, lime, and cilantro for a spicy side.
This dish was featured as part of our Recipes to Help You Conquer
Your Fish-Grilling Fears.
Total Time: 1 hr
Servings: 4
1/2 medium red onion, small dice (about 1 cup)
2 Tbsp PLUS 4 tsp freshly squeezed lime juice (from about 2 medium limes)
1/4 tsp kosher salt, plus more as needed
Freshly ground black pepper
3 jalapenos
4 ears corn, husks on
1 (1-lb) center-cut halibut piece, skinned
1 Tbsp olive oil
2/3 cup coarsely chopped fresh cilantro (about 1 bunch)
1 medium lime, cut into 8 wedges
Place the onion, 2 tablespoons of the lime juice, the measured salt, and pepper to taste in a large bowl. Stir to combine; set aside.
Stem and finely chop 1 of the jalapenos; set aside.
Trim off the silk and wispy ends of the husks, just to the tip of the
ears. Slice off the stem ends of the corn so that the husks easily come away from the ears without tearing. Set aside 16 wide, untorn husks (at least 3 1/2 inches long) and discard the remaining husks. Rinse the husks in cold water and shake off the excess; set aside.
Cut the halibut in half horizontally.
Cut each half crosswise into 4 even rectangular pieces.
Rub the fish pieces all over with the olive oil and season generously
all over with salt and pepper.
Place 8 of the corn husks on a work surface. Place a piece of fish
lengthwise along the center of each husk, making sure the husk is
curling around the fish.
Evenly divide all of the finely chopped jalapeno and half of the
cilantro over the tops of the fish pieces.
Sprinkle each piece of fish with 1/2 teaspoon of the remaining
4 teaspoons lime juice.
Cover each piece of fish with a second husk curling over and around
the first husk, making sure the wide end of the top husk is covering
the narrow end of the bottom husk and the fish is completely encased.
(The parcels will not be tightly closed.)
Place the fish parcels cilantro-jalapeno-side up on a baking sheet
or large plate and refrigerate.
Heat a grill pan or outdoor grill to medium high (about 375 degrees F to 425 degrees F). Place the ears of corn on the grill, cover the grill, and cook, rotating the corn a quarter turn every 2 1/2 minutes, until the outside is evenly charred and the corn is tender, about 10 minutes total. Meanwhile, place the remaining 2 jalapenos on the grill and cook, turning occasionally, until blistered and charred in spots, about 5 to 7 minutes total.
When the corn and jalapenos are ready, transfer both to a cutting board. When cool enough to handle, cut the corn kernels off the cobs and add
the kernels to the reserved onion–lime juice mixture. Stem the jalapenos, finely chop, and add to the onion–lime juice mixture. Add the remaining half of the cilantro and stir to combine. Taste and season with salt and pepper as needed; set aside.
Place the corn-husk-wrapped fish on the grill cilantro-jalapeno-side down. Cover the grill and cook for 2 minutes. Using tongs, flip the parcels, cover the grill, and cook until the fish is just opaque, about 2 minutes more. Remove to a serving platter.
To serve, carefully remove the top corn husks from the fish. Top with the corn salsa and serve with lime wedges.
Nutrition From: www.caloriecount.about.com
Servings: 4
Serving Size: 262 g
Nutrition per Serving:
275 Calories, 71 Calories from Fat, 7.8g Total Fat, 1.1g Saturated Fat, 46mg Cholesterol, 240mg Sodium, 20.2g Total Carbs, 3.3g Dietary Fiber, 4.5g Sugars, 33.3g Protein
Vitamin A 12% - Vitamin C 35% - Calcium 9% - Iron 11%
Nutrition Grade: A
Good points:
Low in saturated fat
High in magnesium
High in niacin
High in phosphorus
Very high in selenium
High in vitamin B6
High in vitamin C
