SMALL MOUTH BASS WRAPPED IN CORNHUSKS
SMALL MOUTH BASS WRAPPED IN CORNHUSKS
¼ cup chopped chives (60ml)
2 shallots diced
4 ears fresh corn with husks
4 small mouth bass fillets weighing ½ pound each (220gr) skin removed, cut in half
Juice of 2 lemons
4 tablespoons unsalted butter (60ml)
Salt and pepper to taste
2 lemons cut into wedges for garnish
Preheat barbeque to 375° F/190° C.
Carefully peel away the cornhusks and set aside. Pull all silk off each cob.
Holding, the cobs upright, sliced downward with sharp knife, cutting off the corn in rows. Discard the cobs and set cut corn aside.
Spread out and press flat three husks per fillet. Sprinkle a layer of corn and shallot on the leaves and lay a fillet at right angles to the husks one on top of each package. Sprinkle fillet with corn and shallots. Place another fillet on top and sprinkle with remaining corn and shallots. Dot with butter, sprinkle the chives and drizzle with fresh lemon juice. Season the fish with salt and pepper.
Fold husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.
Oil preheated grill.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Remove from grill.
Serve immediately with lemon wedges.
Yield: 4 servings
¼ cup chopped chives (60ml)
2 shallots diced
4 ears fresh corn with husks
4 small mouth bass fillets weighing ½ pound each (220gr) skin removed, cut in half
Juice of 2 lemons
4 tablespoons unsalted butter (60ml)
Salt and pepper to taste
2 lemons cut into wedges for garnish
Preheat barbeque to 375° F/190° C.
Carefully peel away the cornhusks and set aside. Pull all silk off each cob.
Holding, the cobs upright, sliced downward with sharp knife, cutting off the corn in rows. Discard the cobs and set cut corn aside.
Spread out and press flat three husks per fillet. Sprinkle a layer of corn and shallot on the leaves and lay a fillet at right angles to the husks one on top of each package. Sprinkle fillet with corn and shallots. Place another fillet on top and sprinkle with remaining corn and shallots. Dot with butter, sprinkle the chives and drizzle with fresh lemon juice. Season the fish with salt and pepper.
Fold husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.
Oil preheated grill.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Remove from grill.
Serve immediately with lemon wedges.
Yield: 4 servings
Comments