Halibut and Sweet Corn Tamales

These wonderful and simple oven 'tamales' go very well with another recipe I am posting for Mango, Jicama, and Corn Salad. In my opinion, you can't go wrong with halibut or Southwestern cooking!

• Ready In: 35 mins
• Serves: 2
• Yields: 2 tamales

Ingredients

• 2  ears corn, husks intact
• 1⁄2 cup  packed fresh cilantro, trimmed
• 1  tablespoon yellow cornmeal
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
• 2  tablespoons  finely chopped red bell peppers
• 2 (6 ounce)  halibut fillets, 1 inch thick

Directions

1. Preheat oven to 375.
2. Lightly grease a baking sheet.
3. Carefully remove husks from corn, reserving the 4 largest ones.
4. Cut the corn kernels off of their ears.
5. Blend lightly in a food processor or blender until just coarsely chopped, be sure not to puree!
6. Add cilantro, cornmeal, sugar, and salt, then pule once or twice just to mix.
7. Season with fresh ground black pepper.
8. Stir in fintely chopped red bell pepper.
9. Arrange 2 corn husks on a square of foil large enough to hold a tamale.
10. Spread 1/4 of corn mixture (approx the same size as the halibut fillets you are using) over both husks on foil.
11. Season halibut on both sides with salt and pepper.
12. Place halibuts on top of corn mixtures on tamales.
13. Top halibuts with another 1/4 of the corn mixture.
14. Pull ends of bottom husks over halibuts and top with remaining husks.
15. Tuck ends of top husks under bottom husks.
16. Fold around tamales into small packets.
17. Bake until halibuts are just cooked through, about 20 minutes.