Fish Tamales in Banana Leaves with Achiote Butter a

Name: Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Fish Tamales in Banana Leaves with Achiote Butter and Corn-Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions