Alaska Halibut Enchiladas Salsa Verde

Alaska Halibut Enchiladas Salsa Verde
4.5 from 4 ratings
Recipe Courtesy of Alaska SeafoodThese 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.
  • 1/2 teaspoon each: garlic slat, lemon pepper seasoning, and chipotle chili powder
  • 1 teaspoon ground cumin
  • 20 ounce 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 ounce shredded pepper-jack or monterey jack cheese
  • 1 can (15-ounce) black beans, drained
  • 1/2 cup cilantro, chopped
  1. 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.
  2. 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.
  3. Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.