------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Sole Steam In Corn Husks
 Categories: Mexican Fish Main dish Sauces  
   Servings:  6
       1 x  Chipotle Mayonnaise; * 
      12 ea Corn Husks; Dried 
       2 ea Poblano Chiles; ** 
       2 ea Red Bell Peppers; Chopped 
     3/4 c  Tomato; Seeded & Chopped 
       2 ea Cloves Garlic;Finely Chopped 
     1/4 t  Salt 
       2 lb Orange Roughy Or Cod Fillets 
   *     See Sowest 2 for recipe.
   **    Poblano Chiles should be roasted and peeled (see Sowest 1 for
         directions), seeded and chopped.
   Prepare Chipotle Mayonnaise and set aside.  Rinse corn husks and remove
   the leftover silks then cover with boiling water.  Let stand until
   softened, at least 1 hour then drain and pat dry.  Mix the remaining
   ingredients except the fish fillets and mayonnaise.  Cut the fish fillets
   into 1-inch pieces and divide evenly between the corn husks.  Place 2 or 3
   Tbls of the chile mixture on the fish.  Roll the corn husks lengthwise
   around the filling.  Fold the ends toward the middle making a packet and
   secure with string.  Place the corn husk packets on a rack in a 6-quart
   Dutch oven or steamer.  Pour boiling water into the Dutch oven to a point
   just below the level of the rack.  Cover and simmer until the fish flakes
   easily with a fork, about 25 minutes.  Serve with Chipotle Mayonnaise.