Gerardo Vazquez Lugo is a very clever chef running his family's noted restaurant, Nicos, in Mexico City. Recently he made a video demo for the newspaper La Reforma using fish in the dry corn husks normally reserved for tamales. I thought this was incredibly clever idea (it turns out it's pre-conquest) but I couldn't find the video on the newspaper's website so I was left to muddle through alone.
First off, I soaked the husks in warm water until they were soft. I left them for almost an hour while I did errands but I don't think it should take this long.
My trout were filleted so I stuffed each one with orange slices, red onion rings and a few capers.
Next I made little packages out of the fish in the corn husks and tied them up with ripped pieces. If the corn husks aren't long enough to tie, you can tie two together.
The husks went straight on to my comal. You could also use a cast iron skillet and you can imagine that these would be best over an open flame or coals. I gave each fish 7 minutes per side and they were done to perfection.
The possibilities are endless. I want to do this with a chile sauce and see how that comes out. Of course health issues bore me to tears but these had no added fat and were just great. And of course you should serve them with beans!