Halibut Enchiladas Salsa Verde Recipe
- 1/2 tsp each: garlic salt, lemon pepper seasoning, and chipotle chili powder
- 1 tsp ground cumin
- 1 lb (4 oz) halibut fillets
- 1 Tbsp Metropolitan Market 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
- 1 can (15 oz) seasoned black beans, drained
- 8 oz Pepper-Jack or Monterey Jack cheese, shredded
- 1/2 cup chopped cilantro
- Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook 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 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 1/8 of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 Tbsp 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.
Nutrition:Amount Per Serving (based on 4 servings)
Fat: 24 g
Saturated Fat: 11 g
Cholesterol: 105 mg
Sodium: 1490 mg
Carbohydrates: 56 g
Fiber: 1 g
Sugar: 9 g
Protein: 45 g
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Ratings and Reviews
“Super good i just need some more halibut ”