Best 2 Fish Tamales Recipes

If you're searching for a delectable and authentic Mexican culinary experience, look no further than "fish tamales". These aromatic and flavorful steamed cornmeal pockets, filled with tender fish and an array of tantalizing seasonings, are guaranteed to satisfy your taste buds. With a variety of regional variations, from the coastal regions to the inland states, "fish tamales" showcase the diversity and vibrancy of Mexican cuisine. Whether you prefer your tamales wrapped in banana leaves or corn husks, their distinct and enticing aroma is sure to captivate your senses and transport you on a culinary journey.

Check out the recipes below so you can choose the best recipe for yourself!

FISH TAMALES

Fish Tamales image

Seafood version of the classic. Top with chili sauce and sour cream, if desired.

Provided by Marvin Howard

Categories World Cuisine Recipes Latin American Mexican

Time 2h28m

Yield 25

Number Of Ingredients 22

Ingredients

50 dried corn husks
1 (4 ounce) can chopped roasted green chile peppers
¼ cup lemon juice
5 teaspoons hot sauce (such as Cholula®)
5 cloves garlic, pressed, divided
1 tablespoon finely minced white onion
¼ cup extra-virgin olive oil
5 pounds tilapia fillets
3 roasted red peppers, drained and chopped
5 bay leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 cups coarsely chopped green cabbage
¼ cup finely shredded red cabbage
3 tablespoons balsamic vinegar
2 tablespoons whole-grain mustard
1 (2 pound) package masa harina
2 tablespoons lard
1 teaspoon baking powder
2 cups water
5 tablespoons chili powder

Steps:

Soak corn husks in water for at least 1 hour. Drain.
Combine green chiles, lemon juice, hot sauce, 1 garlic clove, and onion in a blender and blend. Add olive oil slowly, blending sauce on low speed.
Place tilapia on a griddle over medium heat. Top fillets with roasted red peppers and 1 bay leaf each. Pour sauce evenly over the fish. Add 3 garlic cloves, salt, pepper, and cayenne pepper. Cook for 5 minutes; flip and cook until lightly browned, about 3 minutes more. Remove sauce and reserve in a bowl. Transfer tilapia to a separate bowl and mash.
Combine green cabbage, red cabbage, vinegar, and mustard in a bowl. Combine the reserved sauce, masa, lard, and baking powder in a large bowl; mix well. Add water, 1 teaspoon at a time, until the mixture is as thick as biscuit dough. Divide dough into 50 equal-sized balls.
Flatten balls into circles using a tortilla press or 2 cutting boards and 2 sheets of waxed paper. Place a circle into a soaked and drained corn husk; add 1 1/2 ounces of fish mix in a line parallel with the husk. Top with a small amount of cabbage. Fold sides of dough over the filling and roll the husk around the tamale, folding in 1 end after rolling. Repeat with remaining husks, fish, and cabbage.
Combine water, chili powder, and remaining 2 garlic cloves in a saucepan with a steamer basket; bring to a boil. Stand tamales in basket with the folded ends down. Cover and steam for 20 minutes. Remove from heat and remove tamales from husks.

Nutrition Facts : Calories 267.4 calories, Carbohydrate 30.5 g, Cholesterol 34.3 mg, Fat 6.3 g, Fiber 5.7 g, Protein 22.6 g, SaturatedFat 1.2 g, Sodium 441.7 mg, Sugar 1 g

FISH TAMALES (TAMALES DE PESCADO)

Fish tamales (Tamales de Pescado) image

Provided by Zarela Martinez

Categories dinner, project, main course

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup olive oil
2 tablespoons coarsely chopped garlic
12 large, unbroken dried corn husks (see note)
4 fish fillets such as red snapper or flounder, about 1/4 pound each
Salt to taste if desired
Freshly ground pepper, preferably white, to taste
Salsa de cilantro (see recipe)

Steps:

Blend the oil and garlic and let stand overnight.
Put the corn husks in a bowl and add boiling water to cover. Let stand until cool. Drain.
Lay the husks on a flat surface and place a fish fillet in the center of each. Sprinkle fish with one tablespoon of the garlic and oil mixture and with salt and pepper.
Roll the husks to enclose the fish completely. If necessary, use two husks, ends overlapping. Tear off eight thin strips of corn husks and use as ''string'' to tie the ends of the tamale rolls. The ends might not be tightly closed, depending on the size of the husks. Refrigerate until ready to cook.
When ready to cook, preheat a charcoal or gas grill. Add the fish in corn husks. Let cook three to five minutes (depending on intensity of heat and distance of food from the fire). Turn the tamales and cook two to four minutes on the second side.
Heat the sauce briefly.
Open up each tamale and spoon the sauce over it.

Tips:

Choose Fresh Ingredients: Opt for fresh, high-quality fish, vegetables, and herbs to ensure the best flavor and texture in your tamales. Fresh corn husks are also essential for achieving the authentic taste and appearance.

Season Generously: Don't be afraid to season your tamales well. A flavorful combination of herbs, spices, and seasonings will elevate the taste of your dish. Experiment with different combinations to find your perfect balance.

Cook until Tender: Wrapping the tamales tightly in corn husks and steaming them properly is crucial for achieving tender, moist tamales. Make sure to steam them for the recommended time to ensure they are cooked through while retaining their delicate texture.

Serve with Authentic Accompaniments: To complete the authentic Mexican experience, serve your fish tamales with traditional accompaniments like salsa, guacamole, sour cream, and pickled onions. These additions will add layers of flavor and enhance the overall enjoyment of your meal.

Conclusion:

With their vibrant flavors, tender textures, and customizable fillings, fish tamales are a delightful culinary creation that showcases the richness of Mexican cuisine. Whether you prefer traditional recipes or enjoy experimenting with unique variations, these delectable tamales are sure to tantalize your taste buds and leave you craving more. So gather your ingredients, fire up your steamer, and embark on a culinary journey that will transport you to the heart of Mexico and beyond.