Perch Tamales Recipe
This perch tamales recipe brings together tender baked fish, fragrant garlic oil, and a fresh corn salsa for a light, flavourful dish inspired by coastal cooking traditions. Featured on Fish the Dish with host Spencer Watts, this recipe wraps seasoned red sea perch in softened corn husks and bakes it gently, locking in moisture while delivering a clean, bright seafood flavour that’s perfect for an easy yet impressive meal.
The Inspiration
Inspired by traditional tamales from Latin American cuisine, this seafood-focused variation replaces the classic masa filling with delicate red sea perch, creating a lighter, coastal version that highlights fresh ingredients and simple preparation. Spencer Watts reimagines the dish in a way that keeps the rustic charm of wrapped corn husk cooking while emphasizing clean flavours and quick preparation.
The addition of garlic-infused olive oil brings warmth and depth to the fish, while the vibrant corn salsa adds freshness, acidity, and crunch. This balance of warm baked fish and chilled, zesty salsa reflects the kind of approachable, globally inspired cooking that defines Fish the Dish—where comfort meets creativity in every plate.
Ingredients
Garlic Oil
- 1 cup (250 ml) Olive oil
- 2 Tbsp (30 ml) Coarsely-chopped garlic
Tamales
- 12 Large, unbroken dried corn husks
- 4 Red Sea Perch fillets, about ¼ lb (113 g) each
- Salt to taste
- Freshly ground pepper to taste
Corn Salsa
- 8 cobs of Corn, grilled, kernels removed or (15 oz) can yellow corn or fresh, drained
- 1 Small red onion, finely chopped
- 4- 6 Large tomatoes, seeds removed and diced
- 1 Red bell pepper, seeded and diced
- 5 Green onions, finely sliced
- 1 Tbsp (15 ml) Minced garlic
- 2 Tbsp (30 ml) Lime juice
- 1 (15 oz) can Black beans, drained and rinsed
- Salt and Pepper to taste
- 1 Tbsp (15 ml) Olive oil,
- 1 Bunch finely chopped cilantro
Methods
- Make the garlic oil. Blend the oil and garlic and let stand overnight. You if you short on time you can also place the peeled cloves of garlic from a full bulb into a pot, cover with olive oil and simmer over medium – low heat for 10-15 minutes until garlic starts to turn golden brown. Remove from heat and cool.
- Preheat the oven to 325°F /165°C
- Soften husks in a pot of boiling water for 4 minutes. Remove husks to a plate lined with paper towel to drain and cool down.
- Sprinkle perch with 1 Tbsp (15 ml) of the garlic oil, and season with salt and pepper. Cut perch into 2×2 inch pieces.
- Lay husks on a flat surface and place a piece of perch in the centre of each husk. Wrap the husk over the perch so it is completely enclosed. If necessary, use 2 husks, ends overlapping. Hold husk wrapper in place by tying with a long, thin strip of leftover husk, or use string.
- Place the wrapped perch packages onto a baking sheet and cook in the oven for 10 minutes.
- While they cook, prepare the salsa.
- Stir together the corn, black beans, tomatoes, cilantro, green onion, red onion, bell pepper, garlic, lime juice, and oil in a large bowl. Add salt and pepper as desired.
- Remove perch packages from oven and open up. Spoon corn salsa on top of perch, and serve.
Serving Suggestions
This perch tamales recipe is perfect for a light dinner, summer gathering, or casual entertaining where fresh, vibrant flavours are the focus. Serve the tamales directly in their opened corn husks for a rustic presentation, or plate them individually topped with generous spoonfuls of corn salsa. The combination of warm, flaky fish and chilled salsa makes this dish especially appealing in warmer months.
Pair it with steamed rice, warm tortillas, or a simple green salad for a more complete meal. For drinks, a crisp white wine like Pinot Grigio, a light Mexican lager, or a citrus-forward sparkling water complements the dish beautifully, enhancing the brightness of the lime and freshness of the herbs. It also works well as part of a shared family-style spread with other seafood or grilled vegetable dishes.
Final Thoughts
This perch tamales recipe is a celebration of fresh ingredients, simple technique, and bold, clean flavours. The gentle steaming inside corn husks keeps the fish tender and moist, while the vibrant corn salsa adds freshness, texture, and colour to every bite. Spencer Watts brings a modern, approachable twist to a traditional-inspired format, making this dish both fun to prepare and impressive to serve.
Whether you’re exploring new seafood recipes or looking for a light, flavour-packed meal, this dish delivers balance, freshness, and comfort in every serving. It’s an easy way to bring global inspiration into your kitchen without complicated steps or equipment.