Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto

Name: Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 servings Canola oil for brushing, plus 2 to 3 tablespoons; 4 servings Cilantro, to taste; 355 milliliters cilantro leaves; 4 servings Corn cobs, from recipe above; 6 ears corn; 2 cloves garlic; 1 teaspoon honey; 8 jalapeno chiles; 6 grilled jalapenos, from recipe above; 2 limes, juiced; 4 servings Kosher salt and freshly ground black pepper; 4 limes, halved; 118 milliliters extra-virgin olive oil; 2 Tbsps pine nuts; 1 small red onion, finely diced; 4 fillets red snapper fillets, 8-ounces each; 4 servings String for tying fish

Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto requires about 1 hour and 10 minutes from start to finish. This recipe covers 44% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 758 calories, 43g of protein, and 49g of fat each. It works well as a Mexican main course. If you have canolan oil, pine nuts, jalapeno chiles, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Watch how to make this recipe.

Remove the very outer husks from the corn. You will need 8 for wrapping the fish. Soak the husks for about 30 minutes. Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes.

Ingredients you will need

Corn

Fish

Heat the grill to high. Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes.

Ingredients you will need

Corn

Equipment you will use

Grill

Remove the kernels from the corn and place in a bowl. Save the cobs for the pesto, recipe below.

Ingredients you will need

Pesto

Corn

Equipment you will use

Bowl

Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper. Save the remaining jalapeno for the pesto

Ingredients you will need

Salt And Pepper

Cooking Oil

Lime Juice

Jalapeno Pepper

Cilantro

Peppers

Chili Pepper

Honey

Onion

Pesto

Seeds

Corn

Equipment you will use

Grill

Remove the corn husks from the water and pat dry.

Ingredients you will need

Corn Husks

Water

Brush the snapper on both sides with oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Snapper

Cooking Oil

Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches.

Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close. Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie.

Ingredients you will need

Fish

Brush the bundles on both sides with oil and place on the grill. Cook for 3 to 4 minutes per side or until the fish is just cooked through.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Grill

Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute.

Ingredients you will need

Canola Oil

Lime

Equipment you will use

Grill

Serve alongside the fish.

Ingredients you will need

Fish

Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified.

Ingredients you will need

Salt And Pepper

Jalapeno Pepper

Pine Nuts

Cilantro

Garlic

Cooking Oil

Equipment you will use

Food Processor

Scrape into a bowl.

Equipment you will use

Bowl

Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob. Stir the milk and scrapings into the pesto and serve.

Ingredients you will need

Pesto

Corn

Milk

Equipment you will use

Knife

Bowl

Equipment

Ingredients

Servings:

4servings

Canola oil for brushing, plus 2 to 3 tablespoons 4servings

Cilantro, to taste 355milliliters

cilantro leaves 4servings

Corn cobs, from recipe above 6

grilled jalapenos, from recipe above 2

limes, juiced 4servings

Kosher salt and freshly ground black pepper 4

limes, halved 118milliliters

extra-virgin olive oil 2Tbsps

pine nuts 1small

red onion, finely diced 4fillets

red snapper fillets, 8-ounces each 4servings

String for tying fish

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish on the menu? Try pairing with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Thrive Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 15 dollars per bottle.