Imagine a culinary journey that transports you to the vibrant coastal regions of Mexico with just one bite! This Red Snapper Grilled in Corn Husks recipe is not just a meal—it's an experience that will tantalize your taste buds and impress even the most discerning dinner guests. By wrapping delicate fish in traditional corn husks and grilling it to perfection, you'll create a dish that's bursting with authentic flavor and rustic charm.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 red snapper fillets
- 8 corn husks, soaked
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by soaking the corn husks in warm water for about 20 minutes. This will make them pliable and easier to work with when wrapping the fish.
- While the corn husks are soaking, prepare the red snapper fillets. Rinse them under cold water and pat them dry with paper towels.
- In a small bowl, mix together the olive oil, cumin, salt, and pepper to create a marinade. Adjust the seasoning according to your taste preferences.
- Brush the marinade evenly over both sides of the red snapper fillets, ensuring they are well coated. Set the fillets aside to marinate for about 10 minutes.
- Once the corn husks are softened, take two husks and lay them side by side, overlapping slightly. Place a marinated red snapper fillet in the center of the husks.
- Fold the corn husks over the fish, covering it completely. You can tie the ends with kitchen twine or secure them with toothpicks to hold the package together.
- Repeat the process for the remaining fillets, using two husks for each one, until all the fish is wrapped.
- Preheat your grill to medium heat, about 350°F (175°C). If using a charcoal grill, make sure the coals are evenly distributed for consistent heat.
- Once the grill is ready, place the wrapped red snapper fillets on the grill grates. Close the lid and cook for about 15-20 minutes, turning the packages halfway through to ensure even cooking.
- Check for doneness by carefully opening one of the packages. The fish should be opaque and easily flake with a fork. If it needs more time, rewrap and continue grilling for an additional 5-10 minutes.
- Once cooked, remove the corn husk packages from the grill and let them rest for a few minutes before unwrapping.
- Serve the grilled red snapper fillets warm, garnished with fresh herbs or lime wedges if desired. Enjoy your delicious Mexican-inspired dish!
Tips
- Corn Husk Preparation: Ensure your corn husks are thoroughly soaked to prevent burning and to create a steamy, flavorful environment for the fish.
- Marinade Magic: Don't rush the marinating process. Let the fish sit with the cumin, olive oil, salt, and pepper for at least 10 minutes to absorb maximum flavor.
- Grill Temperature Control: Maintain a consistent medium heat (around 350°F) to prevent overcooking the delicate fish.
- Doneness Check: The fish is perfectly cooked when it turns opaque and flakes easily with a fork. Avoid overcooking to maintain moisture.
- Serving Suggestion: Garnish with fresh lime wedges or herbs like cilantro to enhance the Mexican-inspired flavors and add a bright, fresh touch to your dish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 25g
Fat: 8g
Saturated Fat: g
Cholesterol: 45mg
