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.