Appetizers & Snacks/

Seafood Enchiladas

Enchiladas del Mariscos al Gusto
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Votes: 4
Rating: 3.25

In the FG kitchens, we save and use all of the leftover fish scrap when we cut whole fish into individual portions for the restaurant.  Our favorite repurpose is our very popular smoked seafood enchiladas with a silky sesame pipian. We smoke black cod and mix it into a tasty enchilada filling.

If you’re grilling fish or shrimp, this is a perfect way to use up leftover portions.  Also less expensive, farm-raised shrimp are frequently available at your fish counter. They would be perfect here.

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Ingredients

  • 6medium (about 14 ounces)tomatillos, husked and rinsed
  • 3large garlic cloves, unpeeled
  • Fresh hot green chile to taste (I prefer serrano here)
  • 1/2small white onion, sliced ¼ inch thick
  • About 1/2cup loosely packed, roughly chopped cilantro
  • 1/3cup sesame seeds, toasted
  • 2/3pound cooked seafood of your choosing (this is an opportunity to mix and match, if you like—some less expensive poached shrimp, mixed with some leftover grilled fish)
  • 2 Yukon gold potatoes, peeled, boiled until tender, cooled
  • 1/2bunch scallions, chopped
  • 12 corn tortillas, preferably store bought
  • Extra sesame seeds and cilantro leaves, for garnish

Instructions

MAKING THE SAUCE

Heat a large (10-inch) nonstick sauté
pan over medium-high heat. Lay in the
tomatillos, garlic cloves, green chile and white onion. Cook until tomatillos are deeply charred and
soft, 3 to 4 minutes, turn everything over and brown on the other side. Scrape
everything into a blender jar, let cool until room temperature. Add sesame
seeds and cilantro leaves and 1 ½ cups water to blender jar. Blend thoroughly.

Pour contents through medium-fine
mesh strainer into 4-quart saucepan.
Bring to gentle simmer, to allow sauce to thicken, 8 to 10 minutes. Add
a little water, if sauce becomes too thick.
Season with salt and sugar to taste. Hold sauce hot for assembly.

MAKING THE FILLING

Pulse together cooled potato and
your seafood mixture of choice in a food processor. Season with salt (a scant teaspoon). Fold in chopped scallions. Add a little water, if mixture seems dry. Filling needs to be hot for assembly—if it’s
cool, pop it in the microwave for a quick 45 seconds to reheat.

ASSEMBLING THE ENCHILADAS

Wrap your corn tortillas in a
cloth towel and microwave on high for 30 seconds, to soften them enough to roll
the enchiladas. Keep them wrapped in a
towel while you assemble.

Turn oven to lowest setting, and
warm 4 plates in it. Lay a warm tortilla
on an individual plate, spoon a portion of filling across the middle, roll
tortilla around filling, laying seam side down on plate. Repeat, two or three
times, depending on the portion size you prefer. Ladle on a portion of hot sauce and garnish
with extra toasted sesame seeds and cilantro leaves. Serve immediately.

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