Post by Okwes on Dec 28, 2007 11:10:50 GMT -5
Catfish Grilled in Corn Husks
Corn husks are so versatile that it's a shame to throw them away.
Catfish stays juicy wrapped in corn husks.
INGREDIENTS
4 ears corn, husks on
4 green onions, chopped
4 teaspoons capers, drained
4 catfish fillets, 6 ounces each
Salt and freshly ground pepper to taste
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
4 sprigs fresh thyme (or 1 teaspoon dried)
METHOD
Peel back corn husks and remove silk on all 4 ears of corn. Break off
corncob at base and remove from husk.
With a sharp knife, slice kernels off two ears and place in a bowl. Mix
onions and capers with corn (reserve other ears for another use.)
Prepare grill:
if you are using a charcoal grill, set it up so there is one area where food
can be cooked directly over the coals, and another where food cooks by
indirect heat.
If you are using a gas grill, turn on gas underneath one side of the grill
only. (If your gas grill doesn't have two burners, heat oven to 425° F.)
Fold back a few of leaves from each husk and place a catfish fillet inside.
Sprinkle with salt and pepper. Spoon 1/4 of the corn mixture over each
fillet. Sprinkle with 1/4 of the butter pieces. Top with a sprig of thyme,
or sprinkle with dried thyme.
Fold husks back up, covering fish. Tie bundle in two or three places with
strips of corn husk (or kitchen twine). (The fish can be refrigerated at
this point until ready to grill.)
To cook, place corn husks directly over fire and grill for 5 minutes; then
move to the indirect side of grill and continue to cook for another 6-7
minutes with lid closed. If your grill doesn't have a cover, or if you can't
cook over indirect heat, transfer the husk packets to a baking sheet and
place in oven.
Cook until fish is opaque in the center.
Serve by peeling back top of husk to display the fish inside.
Serves: 4
Corn husks are so versatile that it's a shame to throw them away.
Catfish stays juicy wrapped in corn husks.
INGREDIENTS
4 ears corn, husks on
4 green onions, chopped
4 teaspoons capers, drained
4 catfish fillets, 6 ounces each
Salt and freshly ground pepper to taste
1/4 cup (1/2 stick) unsalted butter, cut into small pieces
4 sprigs fresh thyme (or 1 teaspoon dried)
METHOD
Peel back corn husks and remove silk on all 4 ears of corn. Break off
corncob at base and remove from husk.
With a sharp knife, slice kernels off two ears and place in a bowl. Mix
onions and capers with corn (reserve other ears for another use.)
Prepare grill:
if you are using a charcoal grill, set it up so there is one area where food
can be cooked directly over the coals, and another where food cooks by
indirect heat.
If you are using a gas grill, turn on gas underneath one side of the grill
only. (If your gas grill doesn't have two burners, heat oven to 425° F.)
Fold back a few of leaves from each husk and place a catfish fillet inside.
Sprinkle with salt and pepper. Spoon 1/4 of the corn mixture over each
fillet. Sprinkle with 1/4 of the butter pieces. Top with a sprig of thyme,
or sprinkle with dried thyme.
Fold husks back up, covering fish. Tie bundle in two or three places with
strips of corn husk (or kitchen twine). (The fish can be refrigerated at
this point until ready to grill.)
To cook, place corn husks directly over fire and grill for 5 minutes; then
move to the indirect side of grill and continue to cook for another 6-7
minutes with lid closed. If your grill doesn't have a cover, or if you can't
cook over indirect heat, transfer the husk packets to a baking sheet and
place in oven.
Cook until fish is opaque in the center.
Serve by peeling back top of husk to display the fish inside.
Serves: 4