Include in Print View:

Sweet Corn & Halibut Tamales

Sweet Corn & Halibut Tamales recipe image
These Sweet Corn & Halibut Tamales offer a lighter, refined take on traditional tamales, perfect for spring and summer dining. The dish features tender halibut fillets gently baked within corn husk wrappers, nestled in a flavorful mixture of fresh sweet corn kernels, yellow cornmeal, and bright cilantro. The natural sweetness of the corn complements the mild, delicate flavor of the halibut, while the red bell pepper adds a subtle savory depth. This method ensures the fish remains moist and flaky without drying out, making it an impressive yet simple meal for weeknight dinners or light gatherings.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 350.0
Dietary: Gluten-free
Description
These Sweet Corn & Halibut Tamales offer a lighter, refined take on traditional tamales, perfect for spring and summer dining. The dish features tender halibut fillets gently baked within corn husk wrappers, nestled in a flavorful mixture of fresh sweet corn kernels, yellow cornmeal, and bright cilantro. The natural sweetness of the corn complements the mild, delicate flavor of the halibut, while the red bell pepper adds a subtle savory depth. This method ensures the fish remains moist and flaky without drying out, making it an impressive yet simple meal for weeknight dinners or light gatherings.
Ingredients
  • 2 lg Fresh ears of corn, husks
  • 1 lb One inch thick halibut fillets
  • 1 tb Yellow cornmeal
  • 1 ts Sugar
  • 1/2 c Packed fresh cilantro, trimmed
  • 2 tb Finely chopped red bell pepper
  • 1/2 ts Salt
  • Black pepper, to taste
  • Oil, for greasing
Directions
  1. 1
    Preheat oven to 375F (190C).
  2. 2
    Lightly oil a baking sheet.
  3. 3
    Carefully remove husks from corn ears, reserving the 4 largest, cleanest husks. Discard the rest of the husks and silk.
  4. 4
    Lay corn ears on a work surface and cut off the kernels using a sharp knife.
  5. 5
    Process corn kernels in a food processor until coarsely chopped, being careful not to puree them into a liquid.
  6. 6
    Add cilantro, cornmeal, sugar, and salt to the food processor and pulse just until combined.
  7. 7
    Transfer the corn mixture to a small bowl using a slotted spoon.
  8. 8
    Stir in the finely chopped red bell pepper by hand.
  9. 9
    Arrange 2 reserved corn husks on the prepared baking sheet, smooth side up.
  10. 10
    Spread roughly 1/4 of the corn mixture over each husk, creating a base layer roughly the size of the halibut fillets.
  11. 11
    Season halibut fillets on both sides with salt and black pepper.
  12. 12
    Place one halibut fillet over the corn mixture on each husk.
  13. 13
    Top each fillet with another 1/4 of the corn mixture.
  14. 14
    Place the remaining 2 corn husks over the filled tamales to cover them tightly.
  15. 15
    Cover both tamales loosely with aluminum foil.
  16. 16
    Bake until the halibut is just cooked through and flakes easily with a fork, approximately 20-25 minutes.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 350.0kcal
% Daily Value *
Total Fat 10.0g16%
Saturated Fat 1.5g8%
Cholesterol 120.0mg40%
Sodium 300.0mg13%
Total Carbohydrate 25.0g9%
Dietary Fiber 3.0g12%
Sugars 8.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: halibut, corn, tamales, seafood, mexican, cilantro, cornmeal, baked, healthy, light, summer, fish, dinner, easy
Read it online: https://www.chefs-mate.com/recipe/sweet-corn-halibut-tamales/