Recipe

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• 2 ears corn , husks intact
• 1/2 cup packed fresh cilantro, trimmed
• 1 tbsp yellow cornmeal
• 1 tsp sugar
• 1/4 tsp salt
• 2 tbsp finely chopped red bell peppers
• 2 (6 oz) halibut fillets, 1 inch thick

• 1 Preheat oven to 375.
• 2 Lightly grease a baking sheet.
• 3 Carefully remove husks from corn, reserving the 4 largest ones.
• 4 Cut the corn kernels off of their ears.
• 5 Blend lightly in a food processor or blender until just coarsely chopped, be sure not to puree!
• 6 Add cilantro, cornmeal, sugar, and salt, then pule once or twice just to mix.
• 7 Season with fresh ground black pepper.
• 8 Stir in fintely chopped red bell pepper.
• 9 Arrange 2 corn husks on a square of foil large enough to hold a tamale.
• 10 Spread 1/4 of corn mixture (approx the same size as the halibut fillets you are using) over both husks on foil.
• 11 Season halibut on both sides with salt and pepper.
• 12 Place halibuts on top of corn mixtures on tamales.
• 13 Top halibuts with another 1/4 of the corn mixture.
• 14 Pull ends of bottom husks over halibuts and top with remaining husks.
• 15 Tuck ends of top husks under bottom husks.
• 16 Fold around tamales into small packets.
• 17 Bake until halibuts are just cooked through, about 20 minutes.