Red Snapper Grilled in Corn Husks

Wrapping fish in soaked corn husks before grilling is borrowed straight from the tamale playbook, the husks steam the fish from the inside while picking up wood smoke from the embers below. The result is snapper that tastes like the cleanest version of grilled fish you’ve ever had, with no risk of sticking to the grates or drying out.

Soaking the husks for at least 30 minutes is the trick. Dry husks burn through in seconds, soaked ones char beautifully on the outside while creating a steamy little envelope inside.

A spicy orange vinaigrette drizzled over the just-opened package brings citrus and chile heat to play off the smoke. Serve with rice and black beans for a full Mexican-Gulf-Coast spread.

Chef Tips

• Use embers, not active flames. Active flames will scorch the husks before the fish cooks through
• Let the husks soak for at least 30 minutes in warm water so they bend without cracking
• 3 to 4 minutes per side is plenty for thin snapper fillets, the husk traps enough heat to finish cooking
• Open the package tableside, the burst of corn-scented steam is half the fun

Variations

• Swap snapper for grouper, striped bass, or even thick cuts of mahi
• Tuck a few slices of lime and fresh cilantro inside the husk before sealing
• Use a chipotle-lime butter brush instead of olive oil for a smokier coat