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

Ingredients

• 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

Directions

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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