Title: Sole Steam in Corn Husks
Categories: Mexican Seafood
Yield: 6 Servings

		Chipotle Mayonnaise; *
12		Corn Husks; Dried
2		Poblano Chiles; **
2		Red Bell Peppers; Chopped
3/4	c	Tomato; Seeded & Chopped
2		Cloves Garlic;Finely Chopped
1/4	ts	Salt
2	lb	Orange Roughy Or Cod Fillets

* See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise.

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