Mexican barbecued whole fish in corn husks

Mexican barbecued whole fish in corn husks

20 mins Prep · 30 mins Cook

Don’t want to BBQ? Cook the parcel in a large, ridged griddle pan or under a hot grill

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4-6
Cuisine Mexican
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 532
Fat 27.1g
Saturates 5.7g
Protein 45.9g
Carbs 30.5g
Sugars 22.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat a barbecue or chargrill pan to a medium-high heat.


Combine the spice rub ingredients.


Rehydrate the corn husks by placing them in a large bowl with boiling water. Lay out the husks on a work surface overlapping to form a piece large enough to wrap and enclose a large fish.


Diagonally score the fish on either side and generously baste it with the spice rub, inside and out, then place it on the corn husks.


Using kitchen twine, tie the corn husks over the fish.


Place the fish over the hot coals or on the grid and cook for 20-30 minutes or until the fish is opaque and cooked through.


Meanwhile, prepare the salad. Peel and chop the pineapple into small cubes. Chop the mint and coriander, then toss together with the pineapple.


Serve the fish with the pineapple.