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Ingredients

Ingredient Checklist

Directions

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  • Peel back the husks from the corn and remove the silk. Break off the cob at the base, leaving the husk attached to stem. Cut the kernels off 2 of the ears (should yield 1 cup); set aside remaining corn for another use.

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  • Fold back part of each cornhusk; place a catfish fillet in each. Season lightly with salt and ground pepper. Top each fillet with one-fourth of the corn kernels, green onions, sweet pepper, capers, and butter; top with a thyme sprig. Fold remaining husks over fish. Tie each husk together at the ends with 100-percent-cotton string.

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Instructions Checklist
Instructions Checklist
  • Prepare grill for indirect cooking. Test for medium heat where fish will be placed. Place fillets in cornhusks on grill rack. Grill, covered, about 20 minutes or until fish flakes easily when tested with a fork.

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  • To serve, remove string; fold back the cornhusks. Serve with fresh lime wedges, if desired. Makes 4 servings.

Test Kitchen Tip:

Carefully push aside the husk of one of the catfish packages with a fork to test center of fish for doneness.

Nutrition Facts

410 calories; 26 g total fat; 10 g saturated fat; 4 g polyunsaturated fat; 10 g monounsaturated fat; 112 mg cholesterol; 459 mg sodium. 783 mg potassium; 17 g carbohydrates; 3 g fiber; 5 g sugar; 30 g protein; 1312 IU vitamin a; 27 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 4 mcg vitamin b12; 40 mg calcium; 2 mg iron;

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