Catfish Grilled in Corn Husks

Corn husks are so versatile that it's a shame to throw them away. Catfish stays juicy wrapped in corn husks.

• 4 ears corn, husks on
• 4 green onions, chopped
• 4 teaspoons capers, drained
• 4 catfish fillets, 6 ounces each
• Salt and freshly ground pepper to taste
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
• 4 sprigs fresh thyme (or 1 teaspoon dried)

METHOD

Peel back corn husks and remove silk on all 4 ears of corn. Break off corncob at base and remove from husk.

With a sharp knife, slice kernels off two ears and place in a bowl. Mix onions and capers with corn (reserve other ears for another use.)

Prepare grill:
if you are using a charcoal grill, set it up so there is one area where food can be cooked directly over the coals, and another where food cooks by indirect heat.

If you are using a gas grill, turn on gas underneath one side of the grill only. (If your gas grill doesn't have two burners, heat oven to 425° F.)

Fold back a few of leaves from each husk and place a catfish fillet inside. Sprinkle with salt and pepper. Spoon 1/4 of the corn mixture over each fillet. Sprinkle with 1/4 of the butter pieces. Top with a sprig of thyme, or sprinkle with dried thyme.

Fold husks back up, covering fish. Tie bundle in two or three places with strips of corn husk (or kitchen twine). (The fish can be refrigerated at this point until ready to grill.)

To cook, place corn husks directly over fire and grill for 5 minutes; then move to the indirect side of grill and continue to cook for another 6-7 minutes with lid closed. If your grill doesn't have a cover, or if you can't cook over indirect heat, transfer the husk packets to a baking sheet and place in oven.

Cook until fish is opaque in the center.

Serve by peeling back top of husk to display the fish inside.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Junior Trimmer

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