Sweet Corn and Halibut Tamales

Ingredients:
4 to 6 whole grain flour tortillas (warmed)
2 large ears organic corn (husks intact)
½ cup of packed fresh trimmed cilantro
1 tablespoon yellow cornmeal
1 teaspoon sugar
½ teaspoon sea salt
2 tablespoons of red bell pepper (finely chopped)
2 1-inch thick halibut fish fillets (6 to 8 ounces)
Sea salt and pepper to taste

Instructions:
1) Preheat the oven to 375 degrees before lightly oiling a baking sheet.
2) Carefully remove the husks from corn – setting aside the four largest husks.
3) Lay corn ears on a workspace and cut off the kernels.
4) Place the corn kernels in a food processor and coarsely chop, making sure not to puree.
5) Using a slotted spoon, transfer the corn mixture to a small bowl.
6) Add the cilantro, cornmeal, sugar and salt – processing enough just to combine.
7) Season with pepper, followed by mixing in the bell pepper.
8) Arrange two corn husks on a prepared baking sheet.
9) Spread ¼ of the corn mixture over each husk on sheet, making sure to match the size of halibut fillets.
10) Season the halibut on both sides with salt and pepper.
11) Place over corn mixture and cover tightly.
12) Next, top each with another ¼ of corn mixture, pressing the remaining husk over.
13) Finally, cover both tamales with foil, baking until halibut is just cooked through. This will take about 20 minutes.
14) The meal is then served with warm flour tortillas.