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Alaska Halibut Enchiladas Salsa Verde

The perfect “swap meat” recipe

Recipe Courtesy of Alaska Seafood

These enchiladas are the perfect solution for anyone trying to cut out meat — whether for health, ethical, or environmental reasons. Halibut is a hearty fish that pairs beautifully with tomatillo salsa and spicy green chiles.


For the Alaska Halibut Enchiladas Salsa Verde

  • 1/2 Teaspoon each: garlic slat, lemon pepper seasoning, and chipotle chili powder
  • 1 Teaspoon ground cumin
  • 20 Ounces Alaska halibut fillets
  • 1 Tablespoon olive oil
  • 1 Can salsa verde (enchilada or tomatillo)
  • 1 Can (2-ounces) diced green chiles
  • 8 (8-inch) corn or flour tortillas
  • 8 Ounces shredded Pepper-Jack or Monterey Jack cheese
  • 1 Can (15-ounce) black beans, drained
  • 1/2 Cup cilantro, chopped


For the Alaska Halibut Enchiladas Salsa Verde

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.