From the Honeymoon Kitchen
So I’m getting a little sick of fish. We swore we’d eat it every day of our week in Marco, and it was going swimmingly (hehe) for a while, but I’m sort of over the fish on stuff model. Fish on salad. Fish on grits. Fish on pasta. So last night we decided to change it up by eating fish in stuff! We had a hankering for Mexican (fueled mainly be a hankering for this guacamole), and I figured why not incorporate fish into a classic Mexican dish – enchiladas! The key was not to overwhelm the delicate fish flavor with piles of cheese and sauce. Fish enchiladas definitely demand a lighter touch. Using tomatillo salsa instead of drowning them in enchilada sauce was a great choice, and holding ourselves to a cup of white cheddar cheese allowed for the fish to shine through, but in a distinctly Mexican way. We’ll be making these again for sure, even once we’re back in the decidedly less fish-centric land of corn and soy!
- 3/4 pound meaty white fish (we used grouper because that’s the fresh catch in Marco, but halibut, pollock, cod, striped bass or swordfish would totally work)
- 2 Tbsp butter, melted
- salt, to taste
- pepper, to taste
- 1 10-oz can red enchilada sauce, divided
- 1 cup white cheddar cheese, shredded, divided
- 3 oz plain Greek yogurt
- 1/2 cup white onion, chopped
- 1 roma tomato, chopped
- 1 jalapeno, seeded and minced
- 1 clove garlic, minced
- 1/2 tsp garlic salt
- 6 6-inch tortillas (we used whole wheat, but I think corn would work, too)
- 1 cup tomatillo salsa
- cilantro, to garnish
- Heat grill to medium-high. Preheat oven to 350 degrees.
- Coat fish on both sides with melted butter. We usually do this by pouring the butter on a plate and dragging the fish through it. Sprinkle with salt and pepper on both sides. Place on grill and cook 6-7 minutes, lid down, no need to flip. Fish should be flaky but still very moist. Use two forks to shred fish and place shreds in a large bowl.
- Add 5 ounces of the enchilada sauce, 1/2 cup of the cheese, the yogurt, onion, tomato, jalapeno, garlic and garlic salt to the bowl. Mix to combine. Taste, and add salt and pepper as needed.
- Pour the remaining 5 ounces of enchilada sauce on the bottom of a baking dish wide enough to fit 6 enchiladas.
- Place a tortilla on a plate and dollop 1/6 of the fish mixture down the center. Roll up and place in the dish, seam-side down. If using corn tortillas you may need to microwave them wrapped in a damp towel so they are pliable enough to roll. Repeat with remaining tortillas and filling.
- Pour the tomatillo salsa evenly over the enchiladas. Sprinkle with remaining 1/2 cup of cheese.
- Bake for 30 minutes until hot and bubbly. Garnish with cilantro and serve.