Ingredients
- 4 to 6 flour tortillas
- 2 large ears of corn (with husks)
- 1/2 cup cilantro
- 1 tbsp yellow cornmeal
- 1 tsp sugar
- 1/2 tsps salt
- 1/2 tsps pepper
- 2 tbsp red bell pepper, finely chopped
- 2 6-8 oz 1 inch thick halibut fillets
Instructions
- preheat oven to 375 degrees
- lightly oil baking sheet
- carefully remove husks from corn, reserving 4 largest husks
- lay corn ears on work space and cut off kernels
- process corn kernels until coarsely chopped (do not puree)
- using slotted spoon, transfer corn mixture to small bowl
- add cilantro, cornmeal, sugar and salt and process just to combine
- season with pepper and mix in 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 and press remaining husk over
- cover both tamales with foil
- bake until halibut is just cooked through, about 20 minutes
- serve with warm flour tortillas