SOLE STEAM IN CORN HUSKS

Servings: 6
Ingredients:

Chipotle Mayonnaise; *
12    Corn Husks; Dried
2    Poblano Chiles; **
2    Red Bell Peppers; Chopped
3/4 c  Tomato; Seeded and Chopped
2    Cloves Garlic;Finely Chopped
1/4 ts Salt
2 lb Orange Roughy Or Cod Fillets

* See Sowest 2 for recipe. ** Poblano Chiles should be roasted and
peeled (see Sowest 1 for
directions), seeded and chopped. Prepare Chipotle Mayonnaise
and set aside. Rinse corn husks and remove the leftover silks then
cover with boiling water. Let stand until softened, at least 1 hour
then drain and pat dry. Mix the remaining ingredients except the
fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces
and divide evenly between the corn husks. Place 2 or 3 Tbls of the
chile mixture on the fish. Roll the corn husks lengthwise around the
filling. Fold the ends toward the middle making a packet and secure
with string. Place the corn husk packets on a rack in a 6-quart Dutch
oven or steamer. Pour boiling water into the Dutch oven to a point
just below the level of the rack. Cover and simmer until the fish
flakes easily with a fork, about 25 minutes. Serve with Chipotle
Mayonnaise.