Corn Husk Baked Escolar

time to execute: 45 minutes
6oz Escolar
2corn husk pre soaked in water
2sprigs of fresh Oregano
Zest and juice of one lime
1cactus paddle cleaned
1 bell pepper pre roasted and cleaned
1clove garlic
1t cumin
1t dry oregano
1t Bertolli olive oil
2ea sprigs of Brocollini
Place the cactus paddle in a bowl with salt, pepper and a drizzle of oil.  Grill the paddle until the tender. About 2min on each side
Remove from the grill and julienne. Add to a bowl with one julienne roasted pepper, the zest and juice of one lime, cumin, oregano and olive oil.
Season to taste with salt and pepper ~Sauté the Brocollini on medium heat with a drizzle of oil until fork tender
For the Escolar: spray the corn husk with Pam spray on the inside. Place the fish in the middle and season with salt and pepper. Add a few sprigs of oregano and wrap tight. Steam the fish for about 6min.  Open the husk and place the oven at 450F until the husk gets a little burnt. Remove and top with the relish and sautéed Brocollini.