Recipe courtesy of Joey Altman

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

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Prep: 1 hr
  • Cook: 10 min
  • Yield: 10 to 12 servings
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Ingredients

Achiote-Chile Butter:

Corn Salsa:

Directions

  1. For the achiote butter: Mix everything in a food processor until well combined.
  2. For the corn salsa: Mix everything in a bowl and season with salt and pepper.
  3. 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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