Grilled Flounder in Corn Husks with Charred Corn Salsa and Oven Roasted Potato Wedges

I made this a few weeks ago when the weather was perfect and we wanted a light summer dinner. The delicious combination of fresh farmstand corn and local fish made this better then expected.

You can use Halibut, Flounder or any other type of meaty white fish.

Grilled Fish in Corn Husks with Charred Corn Salsa
adapted from: Chow Grilling Recipes Aug 12th 2011
 
1/2 medium red onion, small dice (about 1 cup) 
2 tablespoons plus 4 teaspoons freshly squeezed lime juice (from about 2 medium limes) 
1/4 teaspoon kosher salt, plus more as needed 
Freshly ground black pepper 
3 jalapeños 
4 ears corn, husks on 
1 (1-pound) center-cut flounder piece, skinned
1 tablespoon olive oil 
2/3 cup coarsely chopped fresh cilantro (about 1 bunch) 
1 medium lime, cut into wedges

Baked Potato Wedges
-Several Small Red and White Potatoes- (approx 2lbs)
-Olive Oil
-Kosher Salt and Fresh Ground Pepper
 
Potatoes:

Preheat Oven to 425. Slice Potatoes into wedges, mix with Olive oil and Salt and Pepper to taste in a large bowl. Lay out on baking sheet, add more salt and pepper and bake for about 35-45 min flipping wedges halfway through to brown evenly.


Fish/Salsa:

1. Place the onion, 2 tablespoons of the lime juice, the measured salt, and pepper to taste in a large bowl. Stir to combine; set aside.
2. Stem and finely chop 1 of the jalapeños; set aside.
3. Trim off the silk and cut off the ends of the husks that are likely to burn. Slice off the stem ends of the corn so that the husks easily come away from the ears without tearing. Set aside 16 wide, untorn husks (at least 3 1/2 inches long). Rinse the husks in cold water and shake off the excess. Try and find husks that are similar is size but you can work with this in a bit...
4. Cut fish into even pieces (approx 8, can make into chunks if easier)
5. Place 8 of the corn husks on a work surface. (so to make 4 fish packets, just double layer 2 husks per packet for the bottom layer.  Place a piece of fish lengthwise along the center of each husk, making sure the husk is curling around the fish.
6. Evenly divide all of the finely chopped jalapeño and half of the cilantro over the tops of the fish pieces.
7. Sprinkle each piece of fish with 1/2 teaspoon of the remaining 4 teaspoons lime juice.
8. Cover each piece of fish with a second double layered husk curling over and around the first husk, making sure the wide end of the top husk is covering the narrow end of the bottom husk and the fish is completely encased. (The parcels will not be tightly closed.)
9. Place the fish parcels cilantro-jalapeño-side up on a baking sheet or large plate and refrigerate.
10. Heat a grill pan or outdoor grill to medium high (about 375°F to 425°F). Place the ears of corn on the grill, cover the grill, and cook, rotating the corn a quarter turn every 2 1/2 minutes, until the outside is evenly charred and the corn is tender, about 10 minutes total. (I cheated a bit and ended up using a blow torch I got at a yardsale ha)  Meanwhile, place the remaining 2 jalapeños on the grill and cook, turning occasionally, until blistered and charred in spots, about 5 to 7 minutes total.
11. When the corn and jalapeños are ready, transfer both to a cutting board. When cool enough to handle, cut the corn kernels off the cobs and add the kernels to the reserved onion–lime juice mixture. Stem the jalapeños, finely chop, and add to the onion–lime juice mixture. Add the remaining half of the cilantro and stir to combine. Taste and season with salt and pepper as needed; set aside.
12. Place the corn-husk-wrapped fish on the grill cilantro-jalapeño-side down. Cover the grill and cook for 2 minutes. Using tongs, flip the parcels, cover the grill, and cook until the fish is just opaque, about 2 minutes more. Remove to a serving platter. (You can check on the fish to see if it flakes when using a fork). I had to grill an extra 2 min or so but it will depend on the thickness of your fish)
13. To serve, carefully remove the top corn husks from the fish. Top with the corn salsa and serve with lime wedges.