Ingredients
-
2
-
1/2
-
1
-
1
-
1/4
-
2
-
2
-
-
-
-
-
-
-
-
Directions
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!,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!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 375. |
|
2
Done
|
Lightly Grease a Baking Sheet. |
|
3
Done
|
Carefully Remove Husks from Corn, Reserving the 4 Largest Ones. |
|
4
Done
|
Cut the Corn Kernels Off of Their Ears. |
|
5
Done
|
Blend Lightly in a Food Processor or Blender Until Just Coarsely Chopped, Be Sure not to Puree! |
|
6
Done
|
Add Cilantro, Cornmeal, Sugar, and Salt, Then Pule Once or Twice Just to Mix. |
|
7
Done
|
Season With Fresh Ground Black Pepper. |
|
8
Done
|
Stir in Fintely Chopped Red Bell Pepper. |
|
9
Done
|
Arrange 2 Corn Husks on a Square of Foil Large Enough to Hold a Tamale. |
|
10
Done
|
Spread 1/4 of Corn Mixture (approx the Same Size as the Halibut Fillets You Are Using) Over Both Husks on Foil. |
|
11
Done
|
Season Halibut on Both Sides With Salt and Pepper. |
|
12
Done
|
Place Halibuts on Top of Corn Mixtures on Tamales. |
|
13
Done
|
Top Halibuts With Another 1/4 of the Corn Mixture. |
|
14
Done
|
Pull Ends of Bottom Husks Over Halibuts and Top With Remaining Husks. |
|
15
Done
|
Tuck Ends of Top Husks Under Bottom Husks. |
