Happy Cinco de Mayo everyone! This delicious Mexican recipe with a twist is courtesy of Alaska Seafood Marketing Institute. It features wild Alaska Halibut, which holds up perfectly in this enchilada recipe with its large flake and firm, but tender texture.
If you haven’t heard already, we are in the midst of a chef competition where YOU, the chef, can enter for a chance to win $1500. All you have to do is swap out a protein in an existing dish on your menu for an Alaska Seafood protein. This recipe is a perfect example of a swap. Take out chicken or beef in a traditional enchilada and switch it with Alaska Halibut. Swap must be with an Alaska Seafood product and must be on the menu! E-mail your recipe, picture of the dish, your name and contact info to email@example.com. Top three winners will compete in a cook off on JUNE 6th! Recipes due on MAY 15th, so hurry and send them in!
Check out the recipe below for some inspiration for your SWAP Meat recipe.
1/2 teaspoon each: garlic salt, lemon pepper seasoning and chipotle chili powder
1 teaspoon ground cumin
1 lb. 4 oz. Alaska Halibut fillets
1 Tablespoon olive oil
1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
1 can (2 oz.) diced green chiles (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 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 375oF if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9×13-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.
Recipe originally posted at www.wildalaskaseafood.com/recipesdb/?recipeId=NTgw.
Find more recipes like this at www.wildalaskaseafood.com/