1 large plum tomato, seeded, chopped (about 2 cups), divided
1 avocado, chopped
2 green onions, chopped
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Let's Make It
Remove 16 husks from corn, being careful to keep husks intact. Remove remaining husks; discard. Soak corn and husks in water 30 min. Meanwhile, pour 1/2 cup dressing over fish in shallow dish. Refrigerate until ready to use. Combine remaining dressing with half the tomatoes.
Heat grill to medium-high heat. Grill corn 15 min. or until tender, turning occasionally. Cool slightly. Cut kernels off cobs; place in medium bowl. Add remaining tomatoes, avocados and onions; mix lightly.
Remove fish from dressing; discard dressing. Place 1 fillet on each of 8 corn husks. Cover with remaining husks, completely enclosing each fillet.
Grill 4 min. on each side or until fish flakes easily with fork. Transfer to platter; remove top husks. Top fish with tomato mixture and corn salsa. (Do not eat corn husks.)
The soaked corn husks will help protect the fish from sticking to the grill grates. In addition, they will impart a smoky flavor to the cooked fish.
Both the corn and husks need to be soaked at least 30 min. before they are cooked on the grill. This will help prevent the corn from getting charred before it is cooked and help prevent the husks from burning before the fish is done.
Prepare using 4 catfish (2 lb.); cut in half before using as directed.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.