Fire Roasted Snapper Wrapped In Green Corn Husks With Charred Corn Charred Jalapeno Salsa And Jalapeno Pesto Recipes

HALIBUT COOKED IN CORN HUSKS

Halibut Cooked in Corn Husks image

Provided by Marcela Valladolid

Time 2h55m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1/2 cup store-bought hot sauce
1/4 cup Maggi sauce
Four 6-ounce center-cut boneless and skinless halibut fillets
Salt and freshly ground black pepper
Salt and freshly ground black pepper
12 soaked corn husks, patted dry
1/2 white onion, sliced
1 lime, wedged for serving

Steps:

In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.
Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients.
Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges.

FIRE-ROASTED CORN SALSA

Fire-Roasted Corn Salsa image

Fire-roasted corn and jalapenos come together with cilantro, tomatoes, and lime for a perfect summertime salsa. Serve with tortilla chips.

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

2 Roma tomatoes, chopped
⅓ cup chopped red onion
¼ cup chopped cilantro
3 tablespoons lime juice
½ teaspoon cumin
4 ears corn, husk and silk removed
2 jalapeno peppers, halved and seeded
2 tablespoons olive oil
salt and pepper to taste

Steps:

Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
Preheat an outdoor grill to medium heat and lightly oil the grate.
Coat corn and jalapeno peppers with olive oil.
Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

Nutrition Facts : Calories 108.4 calories, Carbohydrate 15.3 g, Fat 5.4 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 0.8 g, Sodium 39.1 mg, Sugar 3.9 g

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