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Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto (Bobby Flay) Recipe

Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto (Bobby Flay) Recipe

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Fire Roasted Snapper Wrapped in Green Corn Husks with Charred Corn-Charred Jalapeno Salsa, and Jalapeno Pesto (Bobby Flay)

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Ingredients:

Serving

6 ears corn
8 jalapeno chiles
canola oil for brushing , plus 2 to 3 tbsp
kosher salt and freshly ground black pepper
1 small red onion, finely diced
2 limes, juiced
1 to 2 tsp honey
cilantro , to taste
4 red snapper fillets, 8-oz each
4 limes, halved
string for tying fish
corn milk and jalapeno pesto sauce, recipe follows
1 1/2 cups cilantro leaves
6 grilled jalapenos , from recipe above
2 cloves garlic
2 tbsp pine nuts
kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
corn cobs , from recipe above

Directions:

Remove the very outer husks from the corn. You will need 8 for wrapping the fish. Soak the husks for about 30 minutes. Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes. Heat the grill to high. Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes. Remove the kernels from the corn and place in a bowl. Save the cobs for the pesto, recipe below.
Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper. Save the remaining jalapeno for the pesto
Remove the corn husks from the water and pat dry. Brush the snapper on both sides with oil and season with salt and pepper. Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches. Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close. Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie. Brush the bundles on both sides with oil and place on the grill. Cook for 3 to 4 minutes per side or until the fish is just cooked through.
Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute. Serve alongside the fish.
Corn Milk and Jalapeno Pesto Sauce:
Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped. With the motor running, slowly add the oil and process until emulsified. Scrape into a bowl.
Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob. Stir the milk and scrapings into the pesto and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4674.27 Kcal (19570 kJ)
Calories from fat	2830.96 Kcal
		% Daily Value*
Total Fat	314.55g	484%
Cholesterol	80.66mg	27%
Sodium	13246.94mg	552%
Potassium	1518.3mg	32%
Total Carbs	289.9g	97%
Sugars	10.71g	43%
Dietary Fiber	14.42g	58%
Protein	186.02g	372%
Vitamin C	71.3mg	119%
Iron	2.8mg	15%
Calcium	119.8mg	12%

Amount Per 100 g
Calories	839.04 Kcal (3513 kJ)
Calories from fat	508.16 Kcal
		% Daily Value*
Total Fat	56.46g	484%
Cholesterol	14.48mg	27%
Sodium	2377.86mg	552%
Potassium	272.54mg	32%
Total Carbs	52.04g	97%
Sugars	1.92g	43%
Dietary Fiber	2.59g	58%
Protein	33.39g	372%
Vitamin C	12.8mg	119%
Iron	0.5mg	15%
Calcium	21.5mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.