15 corn husks — soaked
6 american red snapper fillets
–6 ounces each olive oil salt and freshly ground pepper — to taste spicy orange vinaigrette
Prepare a wood or charcoal grill and let it burn down to embers.
Brush each filet with olive oil and season to taste with salt and pepper. For each fillet, lay one corn husk flat on work surface, place fillet inside and top with second corn husk. Using strips of corn husks tie at each end in a knot. Brush the snapper package with more olive oil and place seam side down on grill. Cook for 3 1/2 minutes on each side. Remove from grill, open the husk with a knife, being careful not to cut the fish, and drizzle with Spicy Orange Vinaigrette.
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Busted for you by Gail Shermeyer <4paws@netrax.net>