Title: Sweet corn & halibut tamales
 Categories: Seafood, Mexican
      Yield: 2 Servings
 
      2 lg Fresh ears of corn, husks
           -intact
    1/2 ts (scant) salt
      2 tb Finely chopped red bell
           -pepper
    1/2 c  Packed fresh cilantro,
           -trimmed
      1 lb One inch thick halibut
           -fillets
      1 tb Yellow cornmeal
      1 ts Sugar
 
  Preheat oven to 375 degrees.  Lightly oil baking sheet. Carefuly
  remove husks from corn, reserving 4 largest ones. Lay corn ears on
  work surface and cut off kernels. Process corn kernels in food
  processor until coarsely chopped (do not puree).  Add cilantro,
  cornmeal, sugar and salt and process just to combine. Season with
  pepper. Using slotted spoon, transfer corn mixture to small bowl. Mix
  in finely chopped red bell pepper. Arrange 2 corn husks on prepared
  baking sheet. Spread 1/4 of corn mixture (roughly matching size of
  halibut fillets) over each husk on sheet. Season halibut on both
  sides with salt and pepper. Place over corn mixture. Top each with
  another 1/4 of corn mixture. Place remaining husks over to cover
  tightly. Cover both tamales with foil. Bake until halibut is just
  cooked through, approximately 20 minutes. 360 calories per serving, 8
  g fat, 620 mg sodium, 64 mg cholesterol.