Recipe courtesy of Joey Altman
Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa
- Level: Intermediate
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 425
- Total Fat
- 17
- Saturated Fat
- 7
- Carbohydrates
- 37
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 35
- Cholesterol
- 96
- Sodium
- 87
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
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.