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Ingredients:
2 large fresh ears of corn, husks intact
1/2 tsp (scant) salt
2 tbsp finely chopped red bell pepper
1/2 cup packed fresh cilantro, trimmed
1 lb one inch thick halibut fillets
1 tbsp yellow cornmeal
1 tsp sugar
Instructions:
Preheat oven to 375 degrees. Lightly oil baking sheet. Carefuly
remove husks from corn, reserving 4 largest ones. Lay corn ears on
work surface and cut off kernels. Process corn kernels in food
processor until coarsely chopped (do not puree). Add cilantro,
cornmeal, sugar and salt and process just to combine. Season with
pepper. Using slotted spoon, transfer corn mixture to small bowl.
Mix in finely chopped red bell pepper. 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. Season halibut on
both sides with salt and pepper. Place over corn mixture. Top each
with another 1/4 of corn mixture. Place remaining husks over to cover
tightly. Cover both tamales with foil. Bake until halibut is just
cooked through, approximately 20 minutes. 360 calories per serving, 8
g fat, 620 mg sodium, 64 mg cholesterol. From Bon Appetit's Light &
Easy Mar '93.
Makes 2 servings
Servings: 2
The rich would have to eat money if the poor did not provide food Russian proverb
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Sweet Corn & Halibut Tamales Recipe brought to you by Mexican Recipes To-Go
