It’s that time of year that some wait on pins-and-needles for… hatch chile season!  The roasters are out in full force at several grocery stores in the area, and with a freezer full of chiles, I wanted to find a recipe off the beaten “green chile stew”/”green chile enchiladas” path.  This recipe is adapted from Real Women Eat Chiles and has quite the eye-appealing presentation. Tilapia, catfish, or any other firm-fleshed whitefish is baked in a corn husk with freshly-cut corn, hatch chiles, green onions, and lime. Simple and delicious.

I promise not to make any corny puns in this recipe review. 

Lisa says:

I’m pretty sure that counts as one, so too late. 

Chris says:

Ah, crap. Oh well — so I was describing this dish to someone and he said it almost “sounds like a tamale”, which is exactly what it’s called in the book. 

Lisa says:

“Sounds like a tamale” is a strange name for this recipe.. 

Chris says:

Okay, *now* who’s being silly? Yeah, you. No, it’s called “Tamale-style catfish”. 

Lisa says:

Ah, because of the wrapping with the husk and steaming and such. 

Chris says:

Yes! Anyway, I think the presentation of this dish is pretty cool. 

Lisa says:

Agreed — but don’t let that detract from the delicousness. I love the corn and hatch chile combo on top, and the fish is perfectly cooked. 

Chris says:

More than just a kernel of truth there — no dryness. That corn husk seemed to keep all the moisture in. 

Lisa says:

You were just waiting to make a corn pun, weren’t you? 

Chris says:

Or a corn pone — yum! 

Tilapia with Fresh Corn and Hatch Chiles
2 ears of fresh corn
1/4 cup hatch chiles (more or less, depending on your desired heat level)
1/4 cup green onions
1/2 lime
2 tilapia fillets
ancho chile powder, to garnish

Preheat the oven to 400 F.

Carefully peel back the husk from each corn cob. You will use it for baking the fish.
Cut the ear of corn off the stem just above the end of the cob, leaving the husk intact. Set the husk aside. Cut the corn off the cob and combine with green chiles, green onions and the juice of a quarter of a lime.

Rinse the fish and pat dry. Place one fillet inside each of the corn husks. Top each with one-half of the corn mixture and close the husks over the fish, overlapping slightly.

Bake for 15 minutes, or until the fish flakes easily. Cut the remaining lime lengthwise into 2 wedges. Serve the fish in the husk with a lime wedge on top.

2 Servings