A tasty blend of bacon, vegetables and red snapper fillets gets folded up in banana and epazote leaves to make these beautiful fish tamales.
What You Need
Original recipe yields 6 servings
3 slices OSCAR MAYER Bacon, chopped
1 each green, red and yellow pepper, cut into strips
1/2 red onion, sliced
1 clove garlic, finely chopped
1 pkg. (16 oz.) banana leaves, thawed
6 red snapper fillets (1-1/2 lb.)
6 fresh epazote leaves
2 Tbsp. KRAFT Zesty Italian Dressing
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Let's Make It
Cook bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Wipe out skillet with additional paper towels. Add peppers, onions and garlic to skillet; cook and stir 5 min. or until crisp-tender.
Cut banana leaves into 6 (12-inch) squares. Cut trimmings into thin strips; set aside for later use. Place 1 fish fillet in center of each banana leaf; top with 1 epazote leaf, about 3/4 cup vegetable mixture, bacon and 1 tsp. dressing. Fold in opposite sides of each banana leaf to form packet; tie closed with banana leaf strips.
Place packets in steamer; cover. Cook 25 min.
Prepare using fresh halibut, tilapia or catfish fillets.
Serve with hot cooked rice.
How to Test Fish Tamale for Doneness
After cook time is completed, remove and open 1 tamale. Fish is done when it is opaque and flakes easily with a fork. Undercooked fish looks translucent, while overcooked fish looks dry and falls apart.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.