Sweet Corn And Halibut Tamales Recipe
Ingredients:
- 4 to 6 Mission® Flour Tortillas warmed
- 2 large ears of Corn (husks intact)
- 1/2 cup packed fresh trimmed Cilantro
- 1 Tbsp. Yellow Cornmeal
- 1 tsp. Sugar
- 1/2 tsp. Salt
- 2 Tbsp. Red Bell Pepper finely chopped
- 2 6-8 oz. 1 inch thick Halibut Fish Fillets
- Salt and Pepper
Directions:
- 1. Preheat oven to 375 degrees F. Lightly oil baking sheet.
- 2. Carefully remove husks from corn, reserving 4 largest husks. Lay corn ears on work space and cut off kernels. Process corn kernels until coarsely chopped (do not puree). Using slotted spoon, transfer corn mixture to small bowl.
- 3. Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper and mix in bell pepper.
- 4. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet.
- 5. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture. Press remaining husk over. Cover tightly.
- 6. Cover both tamales with foil. Bake until halibut is just cooked through, about 20 minutes. Serve with warm flour tortillas.