Fish enchiladas recipe
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These are made with halibut and served with sauce, soured cream, cheese and fresh coriander. Add sliced chilli peppers or jalapenos if you like it spicy.
45 people made this
- 1 kg halibut fillets, cut into large pieces
- 1 small garlic clove, minced or pinch garlic granules
- 1 pinch salt and ground black pepper to taste
- 1 bunch spring onions, chopped
- 1 green pepper, finely chopped
- bunch fresh coriander, chopped
- 120ml soured cream
- 4 tablespoons mayonnaise
- 250g grated Cheddar cheese, divided
- 1 jar (350g) enchilada sauce, or more if needed
- 8 flour tortillas
- 2 avocados - peeled, pitted, and sliced
MethodPrep:25min ›Cook:45min ›Ready in:1hr10min
- Preheat oven to 190 C / gas mark 5.
- Season the halibut with garlic, salt and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the spring onion, green pepper, fresh coriander, soured cream, mayonnaise and 120g cheese in a bowl. Gently fold the halibut into the mixture.
- Lightly grease a large oven-proof baking dish. Pour 1/2 of enchilada sauce over the bottom of the baking dish.
- Pour the rest of the sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the centre of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with remaining cheese. Cover the dish with foil.
- Bake for 45 minutes. Top with avocado slices to serve.
Reviews & ratingsAverage global rating:(61)
Reviews in English (48)
I love this recipe, I have personally made it at least a dozen times and have given it to many of my friends to try. However I havent tryed changing the recipe or altering it in any way. I dont think that you could judge a recipe poorly because you made the mistake of changing it and it didnt turn out well.-09 Jun 2008
Delicious... This recipe was very tasty.The only thing I changed was that I used the Texas Enchilada sauce recipe I found on this website instead of canned.Sure to be a pleaser with friends and family.-22 Aug 2007
This is a very good recipe, I would surely make it again.. however, I think I will use real onion as well as green.. and you don't need to mico the fish ahead of time. 45 minutes was more than enough for my fish to cook all the way through.-16 Aug 2008
- 4 tablespoons cooking oil
- 1 pound medium shrimp, shelled
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 8 6-inch flour tortillas
- 1 2/3 cups drained and rinsed black beans (one 15-ounce can)
- 1/4 pound Monterey Jack cheese, grated (about 1 cup)
- 2 cups chunky tomato salsa (one 16-ounce jar)
- 1/2 cup sour cream
- 2 teaspoons chopped fresh chives or scallion tops
Heat the oven to 250°. Cover a baking sheet with paper towels. In a large heavy frying pan, heat 1 tablespoon of the oil over moderately high heat. Sprinkle the shrimp with the salt and pepper. Put the shrimp in the pan and cook, stirring, until just done, about 4 minutes. Remove the shrimp from the pan.
Lay the tortillas on a work surface. Cover half of each with the beans. Top with the cheese and then the shrimp. Fold the tortillas in half.
In the frying pan, heat the remaining 3 tablespoons oil over moderately high heat. Add four enchiladas and brown, about 30 seconds per side. Put on the baking sheet and keep warm in the oven. Repeat with the remaining enchiladas.
Drain the oil from the frying pan and then return four of the enchiladas to the pan. Put the rest in a second frying pan. Over moderate heat, add half the salsa to each pan and cook until the tortillas are slightly softened, turning once, about 2 minutes in all. Serve the enchiladas topped with dollops of sour cream and the chives.
Alaska Halibut Enchiladas Salsa Verde
Prep Time: 20 minutes
Cook Time: 20 minutes
Serves 4 (2 enchiladas each)
1/2 teaspoon each: garlic salt, lemon-pepper seasoning and chipotle chili powder
1 teaspoon ground cumin
1 lb. 4 oz. Alaska halibut
1 Tablespoon olive oil
1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
1 can (2 oz.) diced green chilies (mild or hot, to taste)
8 (7 to 8-inch size) corn or flour tortillas
8 oz. shredded Pepper-Jack or Monterey Jack cheese
1 can (15 oz.) seasoned black beans, drained
1/2 cup chopped cilantro
Blend garlic salt, lemon-pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut. Cook halibut in olive oil in a non-stick skillet over medium heat, just until opaque throughout. Cool slightly then break halibut into chunks.
Preheat oven to 400F (or 375F if using a glass baking dish). Pour and spread 3/4 cup of the sauce on bottom of a 9吉-inch pan. Heat a large saucepan to medium-high pour in remaining green sauce and chilies. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and slight 1/4 cup or beans. Sprinkle on 1 tablespoon cheese roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas sprinkle with remaining cheese. Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
For the Alaska Halibut Enchiladas Salsa Verde
Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly then break halibut into chunks.
Preheat oven to 400oF (or 375 F if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9x13-inch pan. Heat a large saucepan to medium-high pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas sprinkle with remaining cheese.
Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
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- ½ cup chopped onion (1 medium)
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 2 (8 ounce) cans no-salt-added tomato sauce
- ¾ cup water
- 1 ½ pounds 95% lean ground beef
- 3 ounces reduced-fat Monterey Jack cheese, shredded (3/4 cup)
- 1 4-ounce can diced, green chile peppers, undrained
- 12 6-inch corn tortillas
- Bottled hot pepper sauce
- ¼ cup thinly sliced green onions (2)
Preheat oven to 375 degrees F. For sauce, in a medium saucepan cook onion in hot oil over medium heat about 3 minutes or until tender. Stir in flour, chili powder, cumin and salt. Cook and stir 1 minute. Stir in tomato sauce and the water. Cook and stir until thickened and bubbly reduce heat. Simmer, uncovered, 5 minutes, stirring occasionally. Remove from heat.
Meanwhile, in a large skillet cook ground beef until meat is brown, using a wooden spoon to break up meat as it cooks. Drain well return meat to skillet. Stir in 1/2 cup of the sauce, 1/4 cup of the shredded cheese, and the chile peppers.
Spoon 1/2 cup of the sauce into the bottom of a 3-quart rectangular baking dish set aside. Wrap tortillas in microwave-safe paper towels. Microwave on 100% power (high) 1 minute. Working with one at a time, spoon about 1/4 cup of the meat mixture onto each tortilla roll up. Place filled tortillas, seam sides down, in the prepared baking dish. Stir any remaining meat mixture into the remaining sauce. Spoon sauce evenly over tortilla rolls in baking dish. Sprinkle with the remaining 1/2 cup cheese.
Bake, uncovered, about 20 minutes or until bubbly. Drizzle with hot pepper sauce and sprinkle with green onions before serving.
- 1 ¼ pounds fresh or frozen medium shrimp
- 8 ounces fresh or frozen halibut, cod, tilapia, or sea bass
- 5 cups water
- 2 teaspoons canola oil
- ¾ cup chopped red sweet pepper (1 medium)
- 2 fresh poblano chile peppers, stemmed, seeded, and chopped (see Tip)
- ½ cup chopped onion (1 medium)
- 2 cloves garlic, minced
- 8 low-carb whole wheat flour tortillas
- 4 ounces Neufchatel cheese, softened
- 1 (8 ounce) carton light sour cream
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup fat-free milk
- ½ cup thinly sliced green onions
Thaw shrimp and halibut, if frozen. Peel and devein shrimp. Rinse shrimp and halibut pat dry with paper towels. Preheat oven to 350 degrees F. Grease a 3-quart rectangular baking dish set aside. In a large saucepan, bring the water to boiling. Add shrimp cook 1 to 3 minutes or until shrimp are opaque, stirring occasionally. Rinse with cold water drain and chop. Set aside.
Measure thickness of fish. Place a steamer insert in a large skillet or 4-quart Dutch oven with a tight-fitting lid. Add water to the skillet to just below the steamer insert. Bring water in skillet to boiling. Place fish in the steamer insert. Cover and steam over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam. Flake fish into bite-size pieces set aside.
In a large nonstick skillet, heat oil over medium heat. Add sweet pepper, chile peppers, and onion cook for 5 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in garlic cook 1 minute more. Remove from heat. Stir in shrimp and halibut.
Meanwhile, stack tortillas wrap tightly in foil. Bake about 10 minutes or until heated through. For sauce, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in sour cream, flour, 1/4 teaspoon salt, and black pepper. Gradually beat in milk until smooth.
Add 1/2 cup of the sauce to the shrimp mixture, stirring until well mixed. Divide shrimp mixture among tortillas, spooning the shrimp mixture near one side of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in prepared baking dish. Pour the remaining sauce over tortillas.
Bake, covered, about 35 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with green onions before serving.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
We can't get enough of these shrimp enchiladas. Covered in a sour cream and green chili sauce and filled with flavorful shrimp, they are easy enough for a weeknight and good enough to serve to guests. Even though we think of the beef or chicken enchilada as the more classic version, the original from Mexico started as a tortilla wrapped around small fish. Now, many different fillings, meat or vegetarian can be used and enchilada sauces can vary from the classic red or green sauce to this sour cream sauce. We are using flour tortillas, but corn tortillas would be more traditional and can be used here instead as well.
Have you made this yet? Let us know how it went in the comments below!
Editor's Note: The introduction to this recipe was updated on October 12, 2020 to include more information about the dish.
Crab Enchiladas are the perfect way to lighten up your Mexican food fix. Easy and Delicious. And low-fat too! .
Crab Enchiladas a “Light-weight” Mexican Dish
A printable recipe card is available at the bottom of this post.
Mexican food doesn’t have to be full of fat and cheese. Take these Crab Enchiladas, they are light and filling … so good AND easy to make at home.
INGREDIENTS AND SUBSTITUTIONS
- – Best picked out of the shell. The second best is a good quality refrigerated crab meat. Third best? Well, there is no third best. I DO NOT BUY canned crab meat from the aisle. Almost all canned crab that does not require refrigeration has been over-processed and is not of the best quality.
- Fresh Cilantro– I know some of you don’t like the flavor of cilantro, and there really is no substitute in this recipe. So if you don’t like cilantro, then add more of the other green ingredients, the onion, jalapeno, and a touch more cumin to add flavor.
- Green Onion– Also known as spring onion or scallion.
- Jalapeno – This recipe calls for one small, about 2 tablespoons minced. If you want hotter, add more.
- Cumin and Dried Oregano– Mexican oregano if you can find it.
- Corn Tortillas – I suppose you could use flour if you insist, but corn tortillas add flavor, flour ones do not.
- Green Enchilada Sauce – I generally use a canned sauce for convenience. But you could make your own. If you are gluten-intolerant, check the label. Many of them contain flour as a thickening agent.
- Cotia Cheese– Cotia is a mild Mexican white cheese made from cow’s milk. It can be crumbled or grated. If you can’t find Cotia, use mild Jack cheesein its place.
BUY THE BEST QUALITY CRAB MEAT
When you are making these, get good crab meat. I will say it over and over until I’m blue in the face (or dead) don’t buy that stuff on the inside shelves of your grocery store. That crab meat isn’t good for anything. Well, it might be good to mix with some sour cream to make some sort of dip to put some nice salty chips in it, but not for anything else.
Best, of course, is to buy your local fresh crab, when in season, and get the meat out yourself. If you are feeling really adventurous, cook the live crab yourself. (Here’s How)
The next best is to buy crab meat from your grocery store or meat market’s refrigerated section. They almost all have the little containers of fresh claw/crab meat. I’ve seen cans of lump meat crab at Trader Joe’s, Costco, as well as my local supermarket. So I’m sure you can find some.
“Mexican food doesn’t have to be full of fat and cheese”
OK…let’s get started…
First, we are going to mix all the ingredients together in a large bowl. Mix gently as you don’t want to break up the crabmeat too much. Some nice big chunks are good, gives the crab enchilada some nice texture.
NOW, LET’S TALK TORTILLAS
While I think this recipe for Crab Enchiladas works best with corn tortillas, I understand they are not readily available in many parts of the world, or even in the USA. If that is the case, then use small flour tortillas. If using flour, you can bypass the “softening” stage as instructed in the recipe but may need to warm them a bit to get them to roll. If you can’t find 6-inch round flour tortillas, I find that a salad plate works well as a guide. Simply hold it on the tortilla and cut around it.
If using corn tortillasyou need to soften up the tortillas so they roll but don’t break when you stuff them with the mixture of crab. Now, most recipes will tell you to “dip the tortilla into the sauce” to soften them. I find this just makes them soggy. And they absorb too much sauce so when you finish them you get mush, not a nice firm tortilla.
In today’s markets, there are many corn tortillas sold as “super soft”. YOU DO NOT WANT SUPER SOFT TORTILLAS!
Super soft tortillas will end up being super mushy tortillas unless you take some extra care with them.
COOKING WITH SUPER-SOFT TORTILLAS
If you only can get super soft corn tortillas, I’m going to give you alternative ways to cook your Crab Enchiladas.
- Method 1– Open the top of the package. Leaving the tortillas inside the open package, allow them to stay in the refrigerator a couple of days until they get not so super soft. You don’t want them crunchy, but just not quite as fresh. Then proceed with the recipe as written. You might call these “day old” corn tortillas.
- Method 2– Use the tortilla as is. After softening the tortilla with oil in the oven, roll individual plates of enchiladas, top with sauce and cheese, and pop them in the microwave to heat up and melt the cheese. This takes about 1 1/2 minute per plate. Not great for a large group, but better than having them fall apart in the oven. Right?
So try to find corn tortillas that are NOT super soft.
HOW TO GET YOUR CORN TORTILLA READY TO FILL
Spray both sides of the tortilla with cooking spray (or you could just use a pastry brush and some neutral oil) then stick them in a 325º oven for about 3 minutes. If using cooking spray, always cover your cookie sheet with foil to keep it from getting coated with the accelerant that makes the spray spray.
Now they are nice and pliable and the oil acts as a barricade allowing the sauce to sauce, not mush up the tortilla.
Once those are nice and soft fill them up, roll them up and stick them in a pan. Or on a plate.
Cut fillets into 3/4 in. strips set aside. In a shallow bowl, combine bread crumbs, Parmesan, parsley, lemon peel, paprika, thyme and garlic salt. Place buttermilk in another shallow bowl and flour in a third bowl. Coat fish strips with flour dip into buttermilk, then coat with crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Refrigerate for 20 minutes.
Bake at 425 degrees F for 15-20 minutes or until fish flakes easily with a fork. Let stand for 2 minutes before removing from baking sheets.