Tamales de Pescado

Ingredients

• 4 pieces banana leaves
• 500 grams fish
• 2 medium tomatoes
• 1 large onion
• 3 cloves garlic
• 0.25 cup cilantro
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 medium jalapeno
• 0.25 cup black olives
• 1 tablespoon capers
• 1 teaspoon oregano
• 1 teaspoon cumin

Instructions

1. 1Prepare the banana leaves by washing them and gently warming them over an open flame to make them pliable.
2. 2In a bowl, mix the finely chopped white fish with diced tomatoes, onions, minced garlic, chopped cilantro, lime juice, and olive oil.
3. 3Season the fish mixture with finely chopped jalapeno peppers, sliced black olives, capers, oregano, and cumin.
4. 4Divide the fish mixture evenly among the banana leaves.
5. 5Fold the banana leaves around the fish mixture, securing them with kitchen string.
6. 6Steam the tamales in a steamer basket over boiling water for about 60 minutes, or until the fish is fully cooked.
7. 7Remove the tamales from the steamer and let them rest for a few minutes before serving.
8. 8Serve the tamales hot, garnished with extra cilantro and lime wedges on the side.
9. 9Enjoy this healthy and flavorful dish that brings a taste of Mexico to your table, enriched with the goodness of the Mediterranean diet.