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Fish Grilled & Smoked, by John Manikowski

This technique is best when corn is just coming in, during midsummer. Slice off the corn and use the green husks for wrapping. Don't be alarmed when the corn-husks become charred — they should.
The use of fresh cornhusks will help moisturize the "wraps." If you need to use dried husks, found in Mexican markets for use in making tamales, soak them in water for about 30 minutes before using. But for this recipe, freshly picked is best.



    • 2 ears fresh corn
    • 2 pounds smallmouth bass fillets, cut into four pieces
    • 4 tablespoons unsalted butter, cut Into chunks
    • Juice of 1 lemon (about 3 tablespoons)
    • Salt and freshly ground black pepper
    • Lemon wedges


1. Preheat the grill.

2. Carefully peel away the cornhusks and set aside. Pull all silk off each cob.

3. Holding the cobs upright, slice downward with a sharp knife, cutting off the corn in rows. Discard the cobs and set the cut corn aside.

4. Spread out and press flat two or three husks per fillet. Sprinkle a layer of corn on the leaves and lay a fillet at right angles to the husks, one on top of each "packet."

5. Cover the fillets with the remaining corn. Dot the corn with the chunks of butter.

6. Sprinkle the lemon juice over each fillet and season with salt and pepper.

7. Fold the husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks.

8. Lay on the grill for about 6 minutes; turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred.

9. Serve immediately with the lemon wedges.



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