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Red Snapper Grilled in Corn Husks With Roasted-Jalape�o-Lime Butter
BOBBY FLAY
of
Boy Meets Grill (1999)
Serves eight.
Roasted-jalape�o-lime butter:
3 jalape�o peppers
Olive oil for brushing
1 cup fresh lime juice (12 to 16 medium limes)
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 pound (2 sticks) unsalted butter, softened
Red snapper:
8 red-snapper fillets (about 6 ounces each)
Olive oil for brushing
Kosher salt and freshly ground pepper
20 corn husks (available at Hispanic
markets), soaked in water for 2 hours
Roasted-jalape�o-lime butter:
Preheat a gas or charcoal grill to high. Brush the peppers with the oil to coat and grill, turning, until charred on all sides, 3 to 5 minutes. Peel and seed the peppers and coarsely chop.
Bring the lime juice to a boil in a small saucepan over high heat and reduce to 1/4 cup. Allow to cool. Place the lime juice, jalape�os, honey, salt, and butter in a food processor, and process until smooth.
Place a sheet of parchment or waxed paper on a work surface. Form the butter mixture into a roll about 1 inch in diameter and place it along the long side of the paper, leaving a border of 1 inch. Roll up the butter in the paper and refrigerate for 30 minutes or up to 3 days. The butter may also be frozen.
Red snapper:
Preheat a gas or charcoal grill to high. Brush each fillet with oil and season with salt and pepper. Remove the corn husks from the water and pat dry. Cut 2 or 3 corn husks into long 1/2-inch-wide strips, making 16.
For each fillet, lay one corn husk flat on a work surface. Place the fish inside, and top with a second husk. Using the long strips, tie each end, to form a closed packet. Brush the packets with oil and grill 3 and 1/2 minutes on each side.
To serve, arrange the packets on a large platter. Cut open each packet and place a dollop of jalape�o-lime butter over the fish.
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