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  Grilled Bass in corkhusks web posted April 7, 2008 Ingredients: 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 Preheat grill. Carefully peel away the cornhusks and set aside. Pull all silk off each cob. 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.. 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." Cover the fillets with the remaining corn. Dot the corn with the chunks of butter. Sprinkle the lemon juice over each fillet and season with salt and pepper. Fold the husks over the top of the packets on all sides (to form an envelope shape) and secure with toothpicks. Lay on the grill for about 6 minutes; turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Serve immediately with the lemon wedges. ©
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We still need recipes for Cooking Section WEBNEWS – Send in your favorite or favorites. There is no limit to the number of recipes you can send in. With the Editor’s wife being the driving force behind her own personal section, help her create an exchange of local favorites, home cooking, grilling, sauces, and deserts! Send in your submissions here. |
