Name: Fish in Corn Husks (Tamal de Pescado)
Yield: 4 servings as a first course. The recipe can be doubled to serve 4 as a main course if the grilling rack is large enough
Cuisine: Mexican
Ingredients: 4 small fish fillets (about ¼ pound each) from firm-fleshed fish such as red snapper, tilefish, or sea bass, skin removed; Salt and freshly ground white pepper to taste; 1 cup Salsa de Cilantro; 3 to 4 large garlic cloves, minced (about 2 tablespoons); ½ cup olive oil; 9 large corn husks

Preparation info

4
servings as a first course. The recipe can be doubled to serve as a main course if the grilling rack is large enough

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This belongs to one of the biggest surprises of my life—my invitation to prepare an outdoor luncheon for the international economic summit conference held in Williamsburg, Virginia, in 1983. That meal was very important to my career, not just because of the honor and the publicity, but because I felt that I had made a breakthrough in the kind of improvisation you only achieve with experience and knowledge.

The White House planners explained that the dish would have to be grilled on