Grilled Catfish in Corn Husks

Description
A Catfish recipe.

Ingredients

 * 4 U.S. farm-raised catfish fillets, 6 ounces each
 * 4 ears of corn with the husks on
 * 4 green onions, chopped
 * ¼ cup red bell pepper, seeded and chopped
 * 4 teaspoons capers, drained
 * ¼ cup (½ stick) unsalted butter, cut into tablespoon portions
 * 4 sprigs fresh thyme
 * sea salt and freshly ground black pepper to taste

Directions

 * 1) Peel back the corn husk and remove the silk on all 4 ears of corn.
 * 2) Break off the corncob at the base, leaving the husk attached.
 * 3) With a sharp knife, slice the kernels off the cobs of 2 of the ears.
 * 4) Put aside the other 2 ears.
 * 5) Prepare a hot fire.
 * 6) Fold back a few of the leaves of each corn husk and place a catfish fillet in each.
 * 7) Top each fillet with one-quarter of the corn kernels, green onions, bell pepper, capers, and butter, and top with a sprig of thyme.
 * 8) Season with salt and pepper to taste.
 * 9) Tie the husk together with strips of the corn husk or kitchen twine (this can be done earlier in the day and kept refrigerated until ready to grill).
 * 10) When ready to grill, place the catfish fillets in corn husks on the grill directly over the fire and grill for 5 minutes.
 * 11) Then move to the indirect side of the grill and continue to cook for another 6 to 7 minutes with the grill lid closed.
 * 12) Serve the corn husk packets by folding back the top of the corn husk to display the fish inside.
 * 13) Serve.