Recipe courtesy of Marcela Valladolid
Halibut Cooked in Corn Husks
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- Level: Easy
- Total: 2 hr 55 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 83 mg
- Sodium
- 1256 mg
- Level: Easy
- Total: 2 hr 55 min
- Prep: 10 min
- Inactive: 2 hr
- Cook: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 440
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 8 g
- Sugar
- 20 g
- Protein
- 42 g
- Cholesterol
- 83 mg
- Sodium
- 1256 mg
Ingredients
Directions
- 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.
Cook’s Note
Maggi sauce can be found in Hispanic or ethnic markets. If you can't find it, substitute with combined equal parts soy sauce and Worcestershire sauce.
