Fish Tamales Recipes

FISH TAMALES (TAMALES DE PESCADO)

Fish tamales (Tamales de Pescado) image

Provided by Zarela Martinez

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil
2 tablespoons coarsely chopped garlic
12 large, unbroken dried corn husks (see note)
4 fish fillets such as red snapper or flounder, about 1/4 pound each
Salt to taste if desired
Freshly ground pepper, preferably white, to taste
Salsa de cilantro (see recipe)

Steps:

Blend the oil and garlic and let stand overnight.
Put the corn husks in a bowl and add boiling water to cover. Let stand until cool. Drain.
Lay the husks on a flat surface and place a fish fillet in the center of each. Sprinkle fish with one tablespoon of the garlic and oil mixture and with salt and pepper.
Roll the husks to enclose the fish completely. If necessary, use two husks, ends overlapping. Tear off eight thin strips of corn husks and use as ''string'' to tie the ends of the tamale rolls. The ends might not be tightly closed, depending on the size of the husks. Refrigerate until ready to cook.
When ready to cook, preheat a charcoal or gas grill. Add the fish in corn husks. Let cook three to five minutes (depending on intensity of heat and distance of food from the fire). Turn the tamales and cook two to four minutes on the second side.
Heat the sauce briefly.
Open up each tamale and spoon the sauce over it.

FISH TAMALES

Fish Tamales image

Seafood version of the classic. Top with chili sauce and sour cream, if desired.

Provided by Marvin Howard

Categories World Cuisine Recipes Latin American Mexican

Time 2h28m

Yield 25

Number Of Ingredients 22

Ingredients

50 dried corn husks
1 (4 ounce) can chopped roasted green chile peppers
¼ cup lemon juice
5 teaspoons hot sauce (such as Cholula®)
5 cloves garlic, pressed, divided
1 tablespoon finely minced white onion
¼ cup extra-virgin olive oil
5 pounds tilapia fillets
3 roasted red peppers, drained and chopped
5 bay leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 cups coarsely chopped green cabbage
¼ cup finely shredded red cabbage
3 tablespoons balsamic vinegar
2 tablespoons whole-grain mustard
1 (2 pound) package masa harina
2 tablespoons lard
1 teaspoon baking powder
2 cups water
5 tablespoons chili powder

Steps:

Soak corn husks in water for at least 1 hour. Drain.
Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.
Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.
Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.
Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.
Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 30.5 g, Cholesterol 34.3 mg, Fat 6.3 g, Fiber 5.7 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 441.7 mg, Sugar 1 g

FISH TAMALES IN BANANA LEAVES WITH ACHIOTE BUTTER AND CORN-TOMATO SALSA

Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 10 to 12 servings

Number Of Ingredients 18

Ingredients

1 package banana leaves
4 cups Masa mix, follow instructions on package
4 pounds Mahi Mahi or snapper or other firm-fleshed fish
1 tablespoon achiote paste
1 ancho chile
1/4 pound butter, at room temperature
1 lime, juiced
1 clove garlic, minced
1 teaspoons minced cilantro
1/4 teaspoon ground cumin, toasted
1 cup sweet corn, cut off the cob and blanched
1/4 cup red onion, small diced
1 pint cherry tomatoes, cut in half or quarters if large
1 scallion, minced
1/4 bunch cilantro, minced
1/4 cup fresh lime juice
1/4 cup olive oil
2 jalapenos, seeds removed and minced

Steps:

For the achiote butter: Mix everything in a food processor until well combined.
For the corn salsa: Mix everything in a bowl and season with salt and pepper.
For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel. Place about 3 ounces of prepared tamale masa in the middle of the leaf and place a piece of fish on top of the masa. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase. Fold the edges of the banana leaf over the fish, making a packet. Tie with a string and steam for 10 minutes. Serve with Corn Salsa.

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