Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa

• 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

1. For the achiote butter: Mix everything in a food processor until well combined.
2. For the corn salsa: Mix everything in a bowl and season with salt and pepper.
3. For the tamales: Cut banana leaves into approximately 12-inch squares and wipe clean with damp towel.
4. 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.
5. Coat the fish with achiote-chile butter then top with another spoonful of masa and spread over the fish to completely encase.
6. Fold the edges of the banana leaf over the fish, making a packet.
7. Tie with a string and steam for 10 minutes.
8. Serve with Corn Salsa.

banana, follow instructions, snapper, achiote paste, chile, butter, lime, clove garlic, cilantro, ground cumin, sweet corn, red onion, cherry tomatoes, scallion, cilantro, lime juice, olive oil, jalapenos

Taken from www.foodnetwork.com/recipes/fish-tamales-in-banana-leaves-with-achiote-butter-and-corn-tomato-salsa-recipe.html (may not work)