Grilled Walleye Wrapped in Corn Husks

By gbvampy1

Ingredients

• 8 8 8 dried corn husks
• 11/2 11/2 11/2 cups (3 sticks) unsalted butter, softened
• 1 1 1 poblano pepper, seeded and minced
• 1 1 1 small shallot, minced
• 1 Zest and juice of 1 lime
• 2 2 2 tablespoons finely chopped fresh cilantro leaves
• 1 1 1 teaspoon kosher salt
• 3 3 3 pounds boneless, skinless walleye fillets

Details

Servings 8

Preparation

Step 1

Equipment note: This recipe is designed for a charcoal grill, using lump charcoal.

Soak husks: Soak the corn husks in water overnight, keeping them submerged below the surface with a plate weighed down with a heavy can.

Heat grill: Prepare and preheat your lump charcoal grill for indirect cooking, with one hot side where the charcoal is mounded, and one hold (unheated) side without charcoal underneath.
Mix butter: In a medium bowl, mix to combine the butter, poblano, shallot, lime zest, lime juice, cilantro, and salt.

Fill husks: Drain the water from the corn husks and arrange them flat on a work surface. Divide the fish into 8 equal portions and place them on the husks. Top each fish with an equal portion of the butter mixture. Fold the sides of the husks over the fish to form a cylinder and then fold up or tie the ends to form a small bundle (like a tamale).

Grill: Put the husk packages on the hold side of the grill, cover, and cook until the fish reaches an internal temperature of 140 degrees, about 12 minutes.

Serve: Remove from the grill, open the packets (careful - the steam will be hot), and serve.