One entree I enjoy ordering at Mexican restaurants is the Seafood Enchiladas. Usually a combination of shrimp, scallops, crab and octopus with mild seasonings, rolled in a flour tortilla and baked in a creamy tomato sauce; it's just lusciously delicious. However, I don't always have the time to travel to find a Mexican restaurant and lack of funds is a drawback also. Solution? Homemade of course.
Oh oh, another problem; while Roy and I will enjoy any type of shellfish, mussel and octopus; his mother will not. As I have mentioned before, I cook meals for us and for his mom too who lives in Moab. Cooking one dish two ways is not always an easy solution, so compromise is essential, and a bit of ingenuity. Utah is a landlocked state and getting fresh fish is not easy, so I try and keep a few packages of different frozen fish available in the home freezer. I just happened to have Mahi Mahi on hand and I knew everyone, even Roy's mom, liked this denizen of the deep.
To give myself an idea on how to prepare these enchiladas, I did a little research on various cooking sites. Frustration! Recipes were too complicated, relied on canned and processed foods or used a store bought enchilada sauce; I wanted homemade, easy and as close to the restaurant taste as possible. From all the Mexican/Southwest cooking I've been doing, I sort of knew what spices, herbs and such to play around with.
Seriously, I wish Roy would have written a review of these enchiladas; he raved on and on, and I agree, they were fantastic!!! Well, I'll let you be the judge for yourself once you try this recipe; Enjoy!
Mahi Mahi Enchiladas
2 lbs filets, skinned and deboned
1 Tbsp each salt, ground black pepper, New Mexico chili powder, crushed dried oregano; mixed together.
Set broiler on high; spray jelly roll pan with nonstick cooking spray. Season both sides of fish with seasoning mix; place on pan and broil for 7 minutes. Remove fish to large bowl and chop into small pieces.
1 cup each diced onion and red bell pepper
2 Tbsp canola oil
1 ½ cups shredded Mexican cheese mix
In a medium skillet, medium-high heat, sauté onion and bell pepper in oil until softened.
Mix veggies, fish and cheese together.
1 (8 oz) can tomato sauce
1 ½ cups half n’ half
½ cup sour cream
2 Tbsp butter
1 Tbsp minced parsley
½ cup shredded Mexican cheese mix
In a large saucepan, medium heat, mix together all ingredients and let cook for 10 minutes; stirring occasionally to keep from boiling and over thickening.
10 (8”) flour tortillas
Preheat oven to 350F; spray a 4 qt baking dish with nonstick cooking spray.
Spoon filling down center of each tortilla; leaving 1 inch space from top to bottom. Fold top and bottom of tortilla just over filling; fold one side over filling and begin rolling; place in baking dish with crease side down. Continue until all 10 are completed; rolled tortillas will all fit together snuggly. Pour sauce over all and cover with aluminum foil. Bake for 30 minutes; let rest for 5 minutes before serving.
Makes 10 enchiladas.
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Monday, October 3, 2011
There's something Fishy about these Enchiladas.
Posted by Mary Cokenour at 4:07 PM
Labels: food blog, food porn, Mahi Mahi, Mary Cokenour, Mexican, recipes, seafood, seafood enchiladas
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