Sweet Corn & Halibut Tamales
Yield: 2 servings
Ingredients
2 lg Fresh ears of corn, husks -trimmed -intact 1 lb One inch thick halibut
1/2 ts (scant) salt -fillets
2 tb Finely chopped red bell 1 tb Yellow cornmeal
-pepper 1 ts Sugar
1/2 c Packed fresh cilantro,
Directions
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.