Name: Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 10 to 12 servings
Cuisine: mexican
Ingredients: 1 package banana leaves; 4 cups Masa mix, follow instructions on package; 4 pounds Mahi Mahi or snapper or other firm-fleshed fish; 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; 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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Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa

Achiote-Chile Butter:

Corn Salsa:

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