Do you ever think about the way weather so very much dictates our day to day decisions? What to wear, what to do, where to go, how to get there, what to drink, what to eat? Whenever I think about what to cook, I first have to think about how the sky is feeling. Looking out my window this morning I couldn’t help but say to myself, “so this is the Seattle summer weather y’all convinced me to leave the grueling California heat for!” When it comes to the last stretch of this gorgeous season, I think about preparing anything that lets me soak up the perfect sunshine. Best forged over a campfire or grill, this dish insists on bringing all the best parts of our remaining summer and the warm prequels of fall to the table. And while I do particularly enjoy drinking our 2019 Bayernmoor Chardonnay with this recipe, one simple change can make it equally as delicious paired with our Rosé. So grab your favorite bottle, heat your grates, and toast to great weather.
- 1 lb halibut (or shrimp, cleaned and deveined) cut into 4 equal portions
- 10 large dried corn husks, dehydrated
- 1 stick of softened butter
- 1/2 cup cilantro, with stems, roughly chopped
- 1 large heirloom tomato, diced
- 2 ears of corn, husks removed
- 1 small shallot, finely chopped
- 1/2 Walla Walla sweet onion, finely chopped
- zest and juice of one lime
- salt and pepper to taste
Light your campfire, grill, or stovetop grill. While your grate warms up, prep your ingredients. Soak your dried corn husks in boiling water, cover with a wet towel or heavy plate to fully submerge them for at least 30 minutes. While the corn husks rehydrate, combine lime zest, shallot, and 2 tablespoons of the chopped cilantro with the softened butter, using a fork to mix.
Then, cut your fish into equal pieces, pat dry and season with salt and pepper to your liking.
Once your husks have been rehydrated, create a fan shape using one large or two medium husks (one stacked halfway over the other) ensuring there are no slits in the shape. With another corn husk, pull apart 8 portions to create about ½ inch thick stands to use as string. Place one piece of fish in the middle of the “fan” along with 1½ tablespoons of the butter mixture and wrap, as if folding a paper in 3. Using your husk string, tie both ends, double knotting to let as little amount of butter and steam escape. Repeat with the remaining pieces of fish. If using shrimp, simply divide into 4 equal portions.
When the heat of your grate is at a high temperature, cook your corn until kernels turn golden and charred. Remove from the grill, cut kernels off the cob, and toss in a large bowl with remaining cilantro, onion, tomato, and lime juice. Add salt to taste. Then, add your husk wrapped fish over the heat and grill for about 15 to 20 minutes, flipping halfway through. Remove from heat. Carefully remove husk sting and unfold the husk to expose the fish, being careful not to spill the butter. Top with a generous scoop of corn salsa and serve immediately.