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

Total Time:
1 hr 10 min
1 hr
10 min

10 to 12 servings

  • 1 package banana leaves
  • 4 cups Masa mix, follow instructions on package
  • 4 pounds Mahi Mahi or snapper or other firm-fleshed fish
  • Achiote-Chile Butter:
  • 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
  • Corn Salsa:
  • 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
  • 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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