Stuffed Zucchini
Strawberry Basil Ice Pops

Catfish with Green Chilis

Fresh from the lake catfish topped with fresh corn and green chilis, grilled in a fresh corn husk. Well, I did use the word fresh a lot, but that's what I had, fresh everything. Happy, happy, joy, joy. 


The smokiness of the corn husk added another level to the overall flavor.
I highly recommend you cook this on the grill rather than in the oven. 


 Just a few fresh, there goes that word again, ingredients and a hot grill is all you need 


 I used local organic corn on the cob, Hatch, New Mexico green chilis, scallions, 1/2 a lime, and some catfish my friend caught earlier in the day. 



 Carefully peel back the husk from the corn cob, and cut off the cob, leaving the stem and husk intact


In a small bowl, combine the green chilis, scallions and lime juice


cut the corn off the cob,


and add it to the bowl of chilis and onion


While the corn is marinating with the chilis and onion, pull apart a piece of a corn husk into strips. 


Place a piece of fish inside the corn husk and top with the corn, chili mixture. 


Draw the remaining husk over the fish. 


Using the strips of husk, secure the fish and corn inside the whole husk. 


Throw it on a med-high grill or bake in the oven.


It was on the grill about 25 minutes, turning once. 


Perfectly cooked and ready to enjoy. Be sure and get a bit of everything in one bite.  


Here's the recipe that was kindly shared with me on a cooking group. 

I think any fish can be used in this recipe. 

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Tilapia With Fresh Corn And Hatch Chiles

fish and seafood

2 ears of fresh corn
1/4 cup hatch chiles
more or less to taste
1/4 cup green onions
juice of 1/2 lime
2 tilapia fillets
ancho chile powder, to garnish

Preheat the oven to 400 F.

Carefully peel back the husk from each corn cob. You will use it for
baking the fish.
Cut the ear of corn off the stem just above the end of the cob, leaving
the husk intact. Set the husk aside. Cut the corn off the cob and
combine with green chiles, green onions and the juice of a quarter of a

Rinse the fish and pat dry. Place one fillet inside each of the corn
husks. Top each with one-half of the corn mixture and close the husks
over the fish, overlapping slightly.

Bake for 15 minutes, or until the fish flakes easily. Cut the remaining
lime lengthwise into 2 wedges. Serve the fish in the husk with a lime
wedge on top.


** Exported from Now You're Cooking! v5.91 **

 And that's that