Fire Roasted Snapper Wrapped In Green Corn Husks With Charred Corn Charred Jalapeno Salsa And Jalapeno Pesto Recipes

PORK TENDERLOIN WITH CHARRED TOMATO-JALAPENO SALSA

Steps:

• 1. Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the tomatoes, jalapeno, and onion, turning frequently, until the vegetables are charred all over. When cool enough to handle, stem and seed the jalapeno (leave the seeds in for a hotter salsa), and trim the root end from the onion. Chop the vegetables with a knife or pulse them briefly in a food processor. Stir in the cilantro, garlic, and salt and pepper to taste.
• 2. Meanwhile, brush the pork with oil and sprinkle with chile powder, salt, and pepper. Grill the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part of the pork registers 145 degrees F, 20 to 25 minutes. Transfer the pork to a cutting board and let rest 10 minutes. Slice the pork and serve with the salsa.

HALIBUT COOKED IN CORN HUSKS

Steps:

• In a mixing bowl, combine the hot sauce and Maggi sauce. Mix well to incorporate evenly. Sprinkle the halibut on both sides with some salt and pepper and place inside the bowl, coating with the marinade. Cover with plastic wrap and let marinate for 2 hours.
• Place 3 corn husks vertically overlapping each other on a cutting board. Place 1 fillet on the corn husks, reserving the marinade. Top with a tablespoon of sliced onions, a tablespoon of the reserved marinade and some more salt and pepper.Fold from the bottom up, and then from top to bottom. Then fold in the sides to the center. Repeat with the remaining ingredients.
• Wrap aluminum foil around each corn husk-covered halibut and place in a large cast-iron skillet or on a griddle. Cook on medium heat for 20 minutes on each side. Remove from the heat and remove the foil and corn husk carefully, making sure not to burn yourself with the steam. Serve with lime wedges.