Sole Steam in Corn Husks

Directions

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.