Sweet Corn And Halibut Tamales
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
52
Sourness
36
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 375°F
2
Lightly oil baking sheet
3
Carefully remove husks from corn, reserving 4 largest ones
4
Lay corn ears on work surface and cut off kernels
5
Process corn kernels in food processor until coarsely chopped (do not puree)
6
Add cilantro, cornmeal, sugar and salt and process just to combine
7
Season with pepper
8
Using slotted spoon, transfer corn mixture to small bowl
9
Mix in finely chopped red bell pepper
10
Arrange 2 corn husks on prepared baking sheet
11
Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet
12
Season halibut on both sides with salt and pepper
13
Place over corn mixture
14
Top each with another 1/4 of corn mixture
15
Press remaining husks over to cover tightly
16
Cover both tamales with foil
17
Bake until halibut is just cooked through, approximately 20 minutes
18
Preheat oven to 375°F
19
Lightly oil baking sheet
20
Carefully remove husks from corn, reserving 4 largest ones
21
Lay corn ears on work surface and cut off kernels
22
Process corn kernels in food processor until coarsely chopped (do not puree)
23
Add cilantro, cornmeal, sugar and salt and process just to combine
24
Season with pepper
25
Using slotted spoon, transfer corn mixture to small bowl
26
Mix in finely chopped red bell pepper
27
Arrange 2 corn husks on prepared baking sheet
28
Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet
29
Season halibut on both sides with salt and pepper
30
Place over corn mixture
31
Top each with another 1/4 of corn mixture
32
Press remaining husks over to cover tightly
33
Cover both tamales with foil
34
Bake until halibut is just cooked through, approximately 20 minutes