6 - 4 oz portions Red Snapper (or other mild fish)
1 medium mexican squash (or zucchini)
½ small red onion, thinly sliced
¼ lb brussel sprouts, thinky sliced
¼ lb shiitake mushrooms, sliced 1 fresno chile, finely chopped
6 sprigs epazote
3 tbsp + 6 tsp olive oil
1 clove garlic, minced
1 tsp fresh oregano, chopped
1 lemon salt pepper
- 12 corn husk Soak the corn husks in hot water for at least 15-20 minutes to soften.
- Preheat the grill or grill pan to medium high heat. Cut the squash in half lengthwise, and brush with olive oil. Once the grill is hot, place the squash on the grill, cut side down. Grill the squash until they begin to soften and have slightly charred, about 10-12 minutes. Once grilled, remove the squash from the heat and cut into a small dice.
- In a medium bowl, add the squash, red onion, brussel sprouts, mushrooms, oregano, garlic, and 3 tablespoons of olive oil. Season with salt and pepper and mix. Set aside.
- Drain the corn husks from the water and pat dry with a paper towel. Evenly distribute the vegetable mix into 6 of the husks. Season each portion of fish with salt, pepper, and the remaining olive oil. Place each portion of fish over the vegetables and add one sprig of epazote to each portion. Fold over each side of the husk to wrap, adding another husk on top to ensure the mextlapique is completely covered. Tie each portion with a strip of corn husk or twine. Set aside.
- Add each mextlapique back to the grill (or pan) on medium high heat. Cook for about 20 minutes (depending on the thickness of the fish), flipping each mextlapique half way through. Once cooked, remove from the grill and serve with lemon and mole negro.