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Ingredients
- 2 lrg Fresh ears of corn, husks intact
- 1/2 tsp (scant) salt
- 2 Tbsp. Finely minced red bell pepper
- 1/2 c. Packed fresh cilantro, trimmed
- 1 lb One inch thick halibut fillets
- 1 Tbsp. Yellow cornmeal
- 1 tsp Sugar
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 till coarsely minced (don't puree). Add in cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper. Using slotted spoon, transfer corn mix to small bowl. Fold in finely minced red bell pepper. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mix (roughly matching size of halibut fillets) over each husk on sheet. Season halibut on both sides with salt and pepper. Place over corn mix. Top each with another 1/4 of corn mix. Place remaining husks over to cover tightly.
- Cover both tamales with foil. Bake till halibut is just cooked through,
- Makes 2 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 2 servings | |
| Calories 30 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 41mg | 1% |
| Total Carbs 6.62g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.53g | 2% |
| Protein 0.51g | 1% |
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