| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Mexican |
Seafood, Mexican |
2 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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