Red Snapper Grilled In Cornhusks
Posted by: Karen Thu, 13 May 2004, at 12:43 p.m.
15 corn husks -- soaked
6 American red snapper fillets--6 ounces each
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
Remove from grill, open the husk with a knife, being careful not to cut the
fish, and drizzle with Spicy Orange Vinaigrette.