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How To

How to Make Seafood Enchiladas

Contributor
By eHow Contributing Writer
(5 Ratings)

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

Difficulty: Moderately Easy
Instructions

Things You'll Need:

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

    Poach fish fillets in salted water to cover until just done. The fish should barely be flaky.

  2. Step 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. Step 3

    Drain the tomatillos. Puree the roughly chopped portion of the onion, tomatillos, jalapeño, garlic and cilantro in a food processor.

  4. Step 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. Step 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. Step 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. Step 7

    Taste for seasoning and add salt if necessary. Keep sauce warm while assembling the enchiladas.

  8. Assembling the Enchiladas

  9. Step 1

    Preheat the oven to 350 degrees F.

  10. Step 2

    In a bowl, combine the shredded fish or seafood, mayonnaise, salt, minced onion and half the tarragon.

  11. Step 3

    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.

  12. Step 4

    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.

  13. Step 5

    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.

  14. Step 6

    Put the tortilla flap side down in a glass baking dish. The dish should hold all rolls snugly in a single layer.

  15. Step 7

    Repeat the process with the remaining fish or seafood mixture and tortillas. Pour the remaining sauce over the rolls.

  16. Step 8

    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
  • 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.
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