Seafood Enchiladas
Enchiladas del Mariscos al Gusto
In the FG kitchens, we utilize the leftover fish scrap when we cut whole fish into individual portions for the restaurant. Our favorite re-purpose is our very popular smoked seafood enchiladas with a silky sesame pipian. We smoke black cod and mix it into a dynamite enchilada filling.
If you’re grilling fish or shrimp, this is a perfect way to use up leftover portions. Also less expensive, sustainably raised shrimp are frequently available at your fish counter. They would be perfect here.
6 medium (about 14 ounces total) tomatillos, husked, rinsed
3 large garlic cloves, unpeeled
Hot green chile to taste (I prefer Serrano here)
½ small white onion, sliced ¼ inch thick
About ½ cup roughly chopped cilantro
1/3 cup sesame seeds, toasted
2/3 pound 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
½ bunch scallions, chopped
12 corn tortillas, preferably store bought
Extra sesame seeds and cilantro leaves, for garnish
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.
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.
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.
*** I think either Gulf-style white rice with green onions, or a light salad of frisee, mache or arugula would complete this meal.
