Fish Grilled in Corn Husks - Atkins Diet Recipes

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Category : Fish And Sea Food

Recipe : Fish Grilled in Corn Husks

Makes 4 servings

2 large garlic cloves, roasted and peeled (see Roasting Garlic)
2 teaspoons pureed canned chipotle peppers in adobo sauce
1 teaspoon cider vinegar
1/4 teaspoon powdered bay leaf
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground cinnamon
Pinch ground cumin
Pinch freshly ground black pepper
Pinch ground cloves
1 pound 4 ounces catfish or grouper fillets, cut into 16 equal pieces
12 large dried corn husks, prepared for wrapping (see Preparing Corn Husks for
Tamales) , or 24 fresh corn husks, soaked in hot water for 30 minutes
Lime wedges, to garnish

To prepare marinade, in small bowl, combine garlic, pureed peppers, vinegar, bay
leaf, oregano, thyme, cinnamon, cumin, black pepper and cloves; with back of
wooden spoon, mash together. Transfer mixture to gallon-size sealable plastic
bag; add fish, tossing to coat. Seal bag, squeezing out air; refrigerate 2 hours,
turning bag occasionally.
Preheat outdoor barbecue grill according to manufacturer's directions.
Place 4 prepared dried corn husks (or 4 overlapping pairs of fresh corn husks) on
work surface; divide marinated fish evenly among husks. Fold opposite long sides
over fish, then fold short ends over fish to enclose.
Place each packet on another husk (or pair of husks), with packet's short ends
facing long ends of second husk; repeat folding procedure.
With remaining husks, repeat wrapping procedure one more time. Grill packets
over hot coals, turning once, until charred on both sides. Carefully remove and
discard charred outer husks. Place packets on serving platter; garnish with lime
wedges.

EACH SERVING (1 PACKET) PROVIDES: 2 PROTEINS

PER SERVING: 191 Calories, 10 g Total Fat, 2 g Saturated Fat, 47 mg Cholesterol, 84
mg Sodium, 2 g Total Carbohydrate, 0 g Dietary Fiber, 21 g Protein, 11 mg Calcium