Halibut Enchiladas With Salsa Verde Food

HALIBUT ENCHILADAS

Steps:

• Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.

ALASKA HALIBUT ENCHILADAS SALSA VERDE

Steps:

• 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.

SAVORY HALIBUT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture.
• Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• Pour 1 can of enchilada 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 center 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 1 cup Cheddar cheese. Cover the dish with aluminum foil
• Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

BAKED HALIBUT WITH ARUGULA SALSA VERDE

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
• For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
• Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

CHICKEN ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
• Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
• Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
• Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
• Remove chicken from the water in the pot and shred using a fork.
• Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
• Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
• Bake in the preheated oven until cheese starts to brown, about 20 minutes.

MAKEOVER CREAMY HALIBUT ENCHILADAS

Steps:

• In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, onions, chilies, olives, jalapenos and cumin. Fold in fish., Place generous 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a 13-in. x 9-in. baking dish coated with cooking spray. Combine flour and cream until smooth; pour over enchiladas. , Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheeses. Broil 4 in. from the heat for 2 minutes or until lightly browned. Serve with salsa.

SALSA VERDE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
• Grease a 13" by 9" glass or ceramic baking dish and set aside.
• In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
• With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
• Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
• Serve with lime wedges.

HALIBUT ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat the oven to 350°F.
• Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper. Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350°F.
• Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix. Mix thoroughly.
• Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside.
• Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, then turn off the heat. Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
• Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
• note
• Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time. She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast. It's a spicy way to start the day!

ALASKA HALIBUT ENCHILADAS SALSA VERDE

Steps:

• 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 400°F (or 375°F 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.

SALSA VERDE

Steps:

• Into a pot of boiling water put the tomatillos, onion, jalapeño, and garlic, and cook for about 8 minutes. Strain the vegetables from the pot and reserve the cooking liquid.
• Put the vegetables and cilantro in a blender or food processor and pulse. Add the reserved cooking liquid 1/2 cup at a time and process to the consistency of a pourable puree.
• Transfer to a large bowl, add the lime juice, and season with salt and pepper to taste.
• The sauce can be stored in an airtight container in the refrigerator for up to two weeks.
• note
• If you can't find fresh tomatillos in your local supermarket, you can use a 28-ounce can of tomatillos. The flavor of the canned isn't as bright as the fresh, but it's not too shabby in a pinch!

ROASTED HALIBUT FILLETS WITH SALSA VERDE

Steps:

• In a mixing bowl, combine all the ingredients except the halibut. Spoon some of the salsa over the fish and serve.