15                    corn husks -- soaked
   6                    american red snapper fillets
                        --6 ounces each
                        olive oil
                        salt and freshly ground pepper -- to taste
                        spicy orange vinaigrette
Prepare a wood or charcoal grill and let it burn down to embers.
Brush each filet with olive oil and season to taste with salt and pepper.
For each fillet, lay one corn husk flat on work surface, place fillet
inside and top with second corn husk. Using strips of corn husks tie at
each end in a knot. Brush the snapper package with more olive oil and place
seam side down on grill. Cook for 3 1/2 minutes on each side. Remove from
grill, open the husk with a knife, being careful not to cut the fish, and
drizzle with Spicy Orange Vinaigrette.
All Recipes 
Busted for you by Gail Shermeyer <4paws@netrax.net>