Recipe: Halibut steamed in corn husks

Total time: About 30 minutes, plus 15 minutes for soaking husks

Servings: 4

Note: From Regina Schrambling

About 18 large, wide, fresh corn husks

2 large jalapenos, seeded and finely diced

1 cup fresh, raw corn kernels

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

Juice of 1 large lime

1/2 cup (1 stick) unsalted butter, softened

About 1 teaspoon sea salt or to taste

Freshly ground black pepper to taste

4 halibut fillets, 5 to 6 ounces each, skinless (about 3/4 - to 1-inch thick)

1 avocado, sliced, for garnish

1. In a large bowl, soften the corn husks in very hot water until they are pliable, about 15 minutes.

2. Bring a large covered pot of water with a steamer basket insert to a simmer.

3. Combine the jalapenos, corn, cilantro, garlic, lime juice and butter in a bowl and blend well. Season liberally with salt and pepper.

4. Drain 4 husks and wipe them dry. Lay them out on a work surface so that they overlap. Season 1 piece of fish with salt and pepper and lay it on the center of the husks. Spread a quarter of the corn mixture over the top of the fish. Fold the husks up and over the fish to make a tidy package. Use strips of extra husks to tie them, or use string. Repeat with the remaining fish.

5. Place the packets in the pot, cover and steam 8 to 10 minutes, depending on the thickness of the fish. Remove the fish carefully from the steamer, so as not to break the packets. Serve in the husks and garnish each plate with sliced avocado.

Each serving: 412 calories; 34 grams protein; 9 grams carbohydrates; 1 gram fiber; 27 grams fat; 15 grams saturated fat; 110 mg. cholesterol; 494 mg. sodium.