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Ingredients

1 - 1 1/2 pounds white fish (snapper, grouper, cod, etc.)
4 ears corn, husked somewhat carefully to try to keep the husks in big pieces.
3-4 Cups cooked rice, I used basmati but this is flexible
1 lemon, sliced thin
1 inch fresh ginger, cut into coins
Soy sauce
Butter
Salt and pepper

Description

There's Not Much To Do With Leftover Corn Husks Unless You Want To Make A Bunch Of Tamales. Steaming Fish In Them Is Another Option!

Macheesmo