Name: Corn-Wrapped Snapper
Prep time: 10 min
Cook time: 8 min
Total time: 80 min
Ingredients: 6 white fish fillets (tilapia, branzino or snapper); 1/2 cup finely chopped scallions; 10 cloves garlic (minced); 1 cup oil; 1/4 cup lime juice; 1 teaspoon paprika; 1 teaspoon curry powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 12 pieces soaked corn husks

Corn-Wrapped Snapper

This is a really awesome technique which draws inspiration from food cooked in a banana leaf. Banana leaves are popular in many cuisines and are used in Puerto rico and the Dominican republic to wrap around ground bananas and meat. In place of banana leaves, we use corn husks, which protect the fish from sticking to the grill, provide extra moisture, and flavor the fish as well.

Corn-Wrapped Snapper

Prep Time 10

Cook Time 8

Total Time 1 20

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Servings

Ingredients

6 white fish fillets tilapia, branzino or snapper
1/2 cup finely chopped scallions
10 cloves garlic minced
1 cup oil
1/4 cup lime juice
1 teaspoon paprika
1 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon black pepper
12 pieces soaked corn husks

Instructions

Place white fish fillets in container and top with remaining ingredients (except the corn husks).
Marinate for at least one hour.
Place 2 pieces of corn husks on cutting board or working surface, overlapping one over the other.
Place fish on corn husks and tie ends with kitchen twine so that fish is almost fully enclosed in the corn husks.
Grill on medium/high heat for four minutes per side.
Recipe published in JOY of KOSHER with Jamie Geller Summer 2013. Subscribe Now.