Sweet Corn And Halibut Tamales Recipes

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.

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.

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.