Fire roasted snapper wrapped In green corn husks with charred corn-charred jalapeno salsa, and jalapeno pesto

  • Preparation Time15 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyEasy
6 ears corn
8 jalapeno chilies
Canola oil for brushing, plus 30-45ml
Salt and freshly ground black pepper
1 small red onion, finely diced
2 limes, juiced
1 to 2 tsp honey
Coriander, to taste
4 red snapper fillets, 240g each
4 limes, halved
String for tying fish

For the corn milk and jalapeno pesto sauce

3 handfuls coriander leaves
6 grilled jalapenos, from recipe above
2 cloves garlic
40g pine nuts
Salt and freshly ground black pepper
125ml extra-virgin olive oil
Corn cobs, from recipe above
1) 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.

2) Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes. Dice chilies, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tbsp canola oil, coriander and season with salt and pepper. Save the remaining jalapeno for the pesto.

3) 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 7cm. Place 1 fillet in the centre 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 1cm 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.

4) 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.

5) For the corn milk and jalapeno pesto sauce: Combine coriander, 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.

6) 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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