Monday, July 5, 2010

Adobo Tilapia Grilled in Corn Husks

Tilapia is a mild white fish that really does well with the big adobo marinade flavor.


8 oz dry corn husks # 9043209
1 ½ lb tilapia filet # 611632
2/3 c adobo marinade
¾ c chopped yellow onion # 125633
3T Chopped Cilantro # 7326366
2 Limes # 2011781

Adobo Marinade

8 cloves garlic unpeeled # 1015577
4 med ancho chilies stemmed seeded and devained # 5109715
6 med guajillos stemmed seeded and devained # 2062834
½ inch cinnamon stick # 760165
1 clove # 760173
10 black peppercorns # 760439
2 bay leafs broken up # 760066
1/8 t cumin seeds # 3028743
½ t dried oregano # 760397
½ t dried thyme # 760694
1 ½ t salt # 773473
¼ c cider vinegar # 4328332

Get a griddle or cast iron pan hot and lightly coat with veg oil. Place chilies on the griddle and toast until slightly darker but not charred. When you have the chilies toasted on both sides remove from the heat and place the garlic on. Turn the garlic often till browned and remove from the heat peel and reserve. Break the chilies into small pieces and place them into a small bowl, cover them with boiling water and weigh them down with a plate to submerge, let soak for 30 minutes. Drain tear into smaller pieces and place in blender with garlic.

Grind cinnamon, clove, peppercorn, bay leaf and cumin in a spice grinder until fine. Add to the chilies along with the oregano, thyme, salt, vinegar and 3 tablespoons of water. Pulse until a fine paste. Run blender and scrape with a spatula repeat at least 12 times till very smooth. Cover and refridgerate


Soak the corn husk in boiling water covered for about 10 minutes. Let stand in water off heat for a couple of hours till pliable. When you are ready to make this ddish separate out the husks that are at least 6-7 inches long and at least 6-7 inches across at the widest part of the husk. Pat the chosen leaves with a towel.

Cut the fish into ½ inch thick strips and mix gently but thouroughly with 6 tablespoons of adobo paste. Cover and refridgerate for at least 2 hours.

Lay out the husks and spread 1 teaspoon of the adobo over a 2x3 inch area on the widest part of the husk. Lay half of a portion of the fish on the adobo rubbed husk and sprinkle with salt, to with the other half portion of fish and sprinkle with salt again then spread with another teaspoon of adobo paste. Bring the uncovered sides of the husk up and around the fish, tucking one under the other. Fold the unfilled narrow end of the husk up over the filled part. Then flip the package over on to the wide end of another husk open end toward the center. Bring the sides of the husk up and around the package, tucking one under the other. Fold the narrow end of the husk up over the wide part, repeat this wrapping process one more time for a triple wrap. Lay the finished package flap side down and tie it twice around its width with 2 thin strips made from the husk.

Cook on a hot skillet or griddle for about 6 minutes on each side. To serve open package, careful not to spill out delicious juices and sprinkle with lime juice, minced yellow onion and cilantro, add warm corn tortillas, Spanish rice and beans to complete the entrée

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