Ingredients: 4 ears corn (sweet white, if possible) 4 fish, about 1/2 lb. each Lemon juice and butter Salt, pepper and other seasonings to taste
Directions:To prepare corn husks, peel the leaves back and down a few at a time. Break or cut the ear from husk. Wipe off silk clinging to husk. Refold leaves to their original position. Soak in water about 5 minutes. Rinse cleaned fish and pat dry. In the fish cavity, place about 2 tablespoons butter and a squirt of lemon juice. Season to taste inside and out. Insert each fish into a husk, large end at the stem end of the husk. Tie at the tail end with string, or a strip of corn husk. Put directly on a bed of hot coals (or grill just above the coals). Cook and turn occasionally for about 15 minutes, or until fish flakes easily with a fork. Serve with the foil-wrapped roasted or boiled corn. |