Ingredients

4 ears corn (sweet white, if possible)
4 fish, about 1/2 lb. each
Lemon juice and butter
Salt, pepper and other seasonings to taste

Cooking Instructions

To prepare corn husks, peel the leaves back and down a few at a time. Break or cut the ear from husk. Wipe off silk clinging to husk. Refold leaves to their original position. Soak in water about 5 minutes. Rinse cleaned fish and pat dry. In the fish cavity, place about 2 tablespoons butter and a squirt of lemon juice. Season to taste inside and out. Insert each fish into a husk, large end at the stem end of the husk. Tie at the tail end with string, or a strip of corn husk. Put directly on a bed of hot coals (or grill just above the coals). Cook and turn occasionally for about 15 minutes, or until fish flakes easily with a fork. Serve with the foil-wrapped roasted or boiled corn.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)