Halibut and Sweet Corn Tamales

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READY IN: 35mins
SERVES: 2
YIELD: 2 tamales
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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