Sole Steam in Corn Husks

• 12 each corn husks dried
• 2 each poblano peppers
• 2 each sweet red bell peppers chopped
• 3/4 cup tomatoes seeded, chopped
• 2 cloves garlic chopped
• 1/4 teaspoon salt
• 2 pounds cod fillets

1. Rinse corn husks and remove the leftover silks then cover with boiling water.
2. Let stand until softened, at least 1 hour then drain and pat dry.
3. Mix the remaining ingredients except the fish fillets and mayonnaise.
4. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks.
5. Place 2 or 3 Tbls of the chile mixture on the fish.
6. Roll the corn husks lengthwise around the filling.
7. Fold the ends toward the middle making a packet and secure with string.
8. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer.
9. Pour boiling water into the Dutch oven to a point just below the level of the rack.
10. Cover and simmer until the fish flakes easily with a fork, about 25 minutes.

corn husks, poblano peppers, sweet red bell peppers, tomatoes, garlic, salt, cod fillets

Taken from recipeland.com/recipe/v/sole-steam-corn-husks-44913 (may not work)