Snapper in Cornhusks
From The Fearless Chef by Andy Husbands and Joe Yonan (Adams Media, 2004)
Adapted by

Yield: 4 Servings


  • 1 large ripe tomato, cut into ¼-inch dice
  • ½ cup minced red onion
  • ½ cup chopped cilantro
  • 1 jalapeño, seeded and minced
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Tablespoon extra-virgin olive oil
  • Salt and pepper, to taste

  • 2 pounds snapper, skinless, cut into 4-inch by 1-inch strips
  • 1 package dried cornhusks, removed and soaked in very hot water at least 1 hour
  • Salt and pepper, to taste
  • 1 cup salsa
  • Kitchen twine, 8 lengths cut into 2 foot pieces
  • 3 limes, cut into 6 wedges each

For Salsa:
In a medium-size mixing bowl, combine all ingredients until mixed. Salt and pepper to taste.

For Snapper:
Prepare a hot fire on one side of the grill. Divide the fish into 8 portions. Remove 2 cornhusks from the water, shaking off excess water. Arrange the husks on a work surface with the straight ends overlapping by 1 to 2 inches. Please 1 portion of fish in the center of the husks, season with salt and pepper, and spoon 2 tablespoons of salsa on top. Fold up the husks around the fish to enclose completely, and tie the package with 1 piece of kitchen twine. Repeat with the remaining fish.

Grill the husks for 1 minute on each side or until black spots start to appear. Move the husks to the other side of the grill or upper shelf and cook until the fish is done, 3 to 5 minutes.

To Assemble and Serve:
Cut the strings and slit the packages lengthwise. Place 2 packages on each plate, pushing the ends in slightly to expose the fish. Garnish with lime wedges and serve the remaining salsa on the side.

Wine Pairing:
A bright, floral, aromatic wine from the northern Piedmont region such as Ferrando Erbaluce Cariola 2000.

Used by permission from Adams Media

   Published: May 2006