Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lg Fresh ears of corn, husks
-intact
1/2 ts (scant) salt
2 tb Finely chopped red bell
-pepper
1/2 c Packed fresh cilantro,
-trimmed
1 lb One inch thick halibut
-fillets
1 tb Yellow cornmeal
1 ts Sugar

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

Browse by categories