How to Make Seafood Enchiladas

These enchiladas are a little subtler than other types. The sauce perfectly complements the flavors of the seafood. Serves 4 to 6.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1/2 jalapeño peppers , seeded and chopped
• 2 tbsp. mayonnaise
• 12 oz. boneless fish fillets , such as halibut or red snapper
• 2 tbsp. clam juice
• 1/2 tsp. salt , plus more for the poaching liquid
• 1 medium onions , 1/3 of it minced, the rest roughly chopped
• 1/2 cup queso fresco , crumbled
• 26 oz. tomatillos, canned , drained
• 8 sprigs tarragon , finely chopped
• 12 corn tortillas
• 1 garlic cloves , peeled and chopped
• 4 tbsp. lard or canola oil
• 5 sprigs cilantro

Making the Sauce

1. Poach fish fillets in salted water to cover until just done. The fish should barely be flaky.
2. Remove fish or seafood to a cutting board and save the poaching liquid for the sauce. Using two forks, shred into small strips.
3. Drain the tomatillos. Puree the roughly chopped portion of the onion, tomatillos, jalapeño, garlic and cilantro in a food processor.
4. Heat 1 tbsp. lard or oil in a saucepan over medium-high heat. When the oil is hot, add a drop or two of the puree.
5. If the puree sizzles when it hits the oil, you're ready to add the rest of the puree. Let the puree cook for 3 to 4 minutes, stirring occasionally, until it takes on a slightly darker color.
6. Add 1 3/4 cup of the seafood poaching water and the clam juice. Simmer until the sauce takes on the consistency of gravy (about 8 minutes).
7. Taste for seasoning and add salt if necessary. Keep sauce warm while assembling the enchiladas.

Assembling the Enchiladas

8. Preheat the oven to 350 degrees F.
9. In a bowl, combine the shredded fish or seafood, mayonnaise, salt, minced onion and half the tarragon.
10. Heat the remaining lard or oil in a small sauté pan. Using tongs, dip a tortilla in the pan for a second or two, just enough to soften it.
11. Take a large plate and put several tablespoons of the tomatillo sauce on it. Put the tortilla on top of the sauce and then flip it over.
12. Place 2 or 3 tablespoons of the fish or seafood mixture in a line across the middle of the tortilla. Using your fingers, bring the two edges opposite the mixture over each other to form a snug roll around it.
13. Put the tortilla flap side down in a glass baking dish. The dish should hold all rolls snugly in a single layer.
14. Repeat the process with the remaining fish or seafood mixture and tortillas. Pour the remaining sauce over the rolls.
15. Cover the dish with tinfoil and place in the oven for 8 to 9 minutes. Remove the dish from the oven and garnish with the cheese and a light sprinkle of the remaining tarragon.

Tips & Warnings

• Cooking with hot oil takes a little getting used to, so pay close attention.
• You can use almost any type of seafood for this recipe: shrimp, crab, lobster. Poach it the same way as the fish, just until done. If you use precooked seafood like crab or lobster, just add water with the clam juice for the sauce.
• Working quickly when assembling the enchiladas helps the tortillas keep a nice consistency.
• Dry ricotta cheese is a good replacement for queso fresco if that's unavailable.