Halibut And Sweet Corn Tamales Recipes

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HALIBUT AND SWEET CORN TAMALES



Halibut and Sweet Corn Tamales image

These wonderful and simple oven 'tamales' go very well with another recipe I am posting for Mango, Jicama, and Corn Salad. In my opinion, you can't go wrong with halibut or Southwestern cooking!

Provided by ChipotleChick

Categories     Halibut

Time 35m

Yield 2 tamales, 2 serving(s)

Number Of Ingredients 7

2 ears corn, husks intact
1/2 cup packed fresh cilantro, trimmed
1 tablespoon yellow cornmeal
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons finely chopped red bell peppers
2 (6 ounce) halibut fillets, 1 inch thick

Steps:

  • Preheat oven to 375.
  • Lightly grease a baking sheet.
  • Carefully remove husks from corn, reserving the 4 largest ones.
  • Cut the corn kernels off of their ears.
  • Blend lightly in a food processor or blender until just coarsely chopped, be sure not to puree!
  • Add cilantro, cornmeal, sugar, and salt, then pule once or twice just to mix.
  • Season with fresh ground black pepper.
  • Stir in fintely chopped red bell pepper.
  • Arrange 2 corn husks on a square of foil large enough to hold a tamale.
  • Spread 1/4 of corn mixture (approx the same size as the halibut fillets you are using) over both husks on foil.
  • Season halibut on both sides with salt and pepper.
  • Place halibuts on top of corn mixtures on tamales.
  • Top halibuts with another 1/4 of the corn mixture.
  • Pull ends of bottom husks over halibuts and top with remaining husks.
  • Tuck ends of top husks under bottom husks.
  • Fold around tamales into small packets.
  • Bake until halibuts are just cooked through, about 20 minutes.

Nutrition Facts : Calories 392.7, Fat 6.7, SaturatedFat 1, Cholesterol 70.3, Sodium 432.4, Carbohydrate 35.4, Fiber 3.9, Sugar 6.3, Protein 50.2

SWEET CORN AND HALIBUT TAMALES



Sweet Corn and Halibut Tamales image

9

Categories     Mexican     Seafood     Cornmeal     Corn

Time 40m

Yield 2

Number Of Ingredients 14

corn
salt
sweet red bell peppers
cilantro
halibut fillets
cornmeal
sugar
corn
salt
sweet red bell peppers
cilantro
halibut fillets
cornmeal
sugar

Steps:

  • Preheat oven to 375℉ (190℃). 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 ¼ 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 ¼ 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.

Nutrition Facts :

CUMIN-SEARED HALIBUT WITH SWEET CORN SAUCE



Cumin-Seared Halibut with Sweet Corn Sauce image

Northern Pacific halibut is my fish of choice to have in the warmer months. It is a flat fish and deserves special care when handling. Since it can be a little more expensive, I save it for special occasions. The sauce relies on corn, which is very important to Native American culture and recipes. Use blue corn if you can get ahold of it. Otherwise, sweet corn is a great go-to.

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons canola oil
1/2 small onion, chopped
1 clove garlic, minced
2 fresh thyme sprigs
1 bay leaf
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup white wine, optional
5 ears corn, kernels cut off, 2 cobs reserved
4 cups vegetable stock
8 teaspoons canola oil
1/2 teaspoon ground cumin
Zest of 1 lemon plus 1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 6- to 8-ounce halibut fillets
2 teaspoons unsalted butter

Steps:

  • For the sweet corn sauce: In a medium heavy-bottomed saucepan, add the canola oil, onions, garlic, thyme, bay leaf, salt and pepper. Sweat on medium heat, stirring occasionally, until the onions are softened, 7 to 10 minutes. Add the wine, if using, and cook until it evaporates, about 5 minutes.
  • Add the corn kernels, reserved cobs and stock. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for about 10 minutes.
  • For the halibut: Meanwhile, in a large plastic bag, combine 5 teaspoons of the canola oil, the cumin, lemon zest and juice, salt and pepper with the halibut fillets and allow to marinate in the refrigerator for 30 minutes.
  • Discard the corn cobs, thyme and bay leaf from the sauce. Carefully pour the mixture into a blender and puree on high speed for 4 to 5 minutes. The natural starches will activate and thicken the sauce. Pour the sauce through a fine-mesh sieve into a clean saucepan. Simmer over low heat until it reduces by half, about 15 minutes.
  • To finish the halibut, in a medium sauté pan, heat the butter and remaining 3 teaspoons canola oil over high heat until the butter melts and the oil is hot (a little smoke indicates it's ready). Place the halibut fillets in the pan skin-side up and cook until a nice crust forms on the bottoms, about 4 minutes. Carefully flip the fillets and cook 3 minutes more. Lower the heat and continue to cook until the internal temperature registers 140 degrees F, about 4 minutes. Let rest, covered with foil, for a few minutes. Serve topped with the sweet corn sauce.

SWEET CORN AND HALIBUT TAMALES



Sweet Corn and Halibut Tamales image

A simple corn and cornmeal topping makes these halibut fillets a party entrée.

Yield Serves 2

Number Of Ingredients 7

2 large fresh ears of corn, husks intact
1/2 cup packed fresh cilantro, trimmed
1 tablespoon yellow cornmeal
1 teaspoon sugar
1/2 teaspoon (scant) salt
2 tablespoons finely chopped red bell pepper
2 6-to 8-ounce 1-inch-thick halibut fillets

Steps:

  • Preheat oven to 375°F. Lightly oil baking sheet. Carefully 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. Press remaining husks over to cover tightly. Cover both tamales with foil.
  • Bake until halibut is just cooked through, approximately 20 minutes.

SWEET CORN AND HALIBUT TAMALES



Sweet Corn and Halibut Tamales image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 45m

Yield 2

Number Of Ingredients 7

1 tb Yellow cornmeal
1 ts Sugar
2 tb red bell Finely chopped
1 lb halibut One inch thick
1/2 c fresh cilantro Packed
2 lg ears Fresh corn husks
1/2 ts salt (scant)

Steps:

  • 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 Appetits Light & Easy Mar 93. Makes 2 servings

Nutrition Facts : Calories 825 calories, Fat 12.347340625 g, Carbohydrate 118.614455615002 g, Cholesterol 71.68 mg, Fiber 13.2515502200127 g, Protein 62.122954375 g, SaturatedFat 1.699850375 g, ServingSize 1 1 Serving (466g), Sodium 208.1398125 mg, Sugar 105.362905394989 g, TransFat 2.2080890625 g

SWEET FRESH CORN TAMALES RECIPE BY TASTY



Sweet Fresh Corn Tamales Recipe by Tasty image

Here's what you need: Whole ears of corn, sweetened condensed milk, cane sugar, ground cinnamon, kosher salt, masa

Provided by Codii Lopez

Categories     Desserts

Time 15m

Yield 12 Tamales

Number Of Ingredients 6

12 Whole ears of corn
14 oz sweetened condensed milk
½ cup cane sugar
3 tablespoons ground cinnamon
1 teaspoon kosher salt
⅓ cup masa

Steps:

  • Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
  • Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
  • Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
  • Place a bamboo steamer over a pot of boiling water.
  • Place a corn husk on a flat surface with the pointed end away from you. Spoon about ½ cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don't flatten while steaming. Repeat with the remaining filling and husks.
  • Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
  • Enjoy!

Nutrition Facts : Calories 352 calories, Carbohydrate 59 grams, Fat 5 grams, Fiber 4 grams, Protein 8 grams, Sugar 30 grams

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