Creamy White Fish Enchiladas
Hook Point Fisheries
4
Ingredients
2 pounds Wild Alaska Halibut OR
2 Pounds Pacific Cod OR
2 pounds Rockfish OR
2 pounds Sablefish
Olive oil cooking spray
Seafood seasoning, such as Old Bay, for sprinkling
1 lime
8 oz brick of cream cheese
1 cup sour cream
1 teaspoon ground coriander
1 teaspoon ground cumin
2 small cans diced green chiles, drained
2 cups shredded Monterey Jack cheese
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped fresh dill
Kosher salt and ground black pepper
Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
1 to 1 1/2 cups heavy cream
1 cup grated Parmigiano-Reggiano
Garnishes: thinly sliced avocado dressed with lime, thinly sliced rings of red onion, chopped fresh parsley or cilantro
Directions
Preheat your broiler. Place the fish on a broiler pan or baking sheet. Lightly spray with olive oil and season generously with your favorite seafood seasoning. Broil until the fish is firm, opaque, and flakes easily—about 6–8 minutes depending on thickness. Let cool slightly, then flake with a fork. Squeeze lime juice over the fish and set aside.
In a large bowl, combine softened cream cheese, sour cream, ground coriander, and cumin. Mix until smooth. Stir in the chopped green chiles, 1 cup of shredded Monterey Jack cheese, chopped cilantro or parsley, dill (fresh or dried), and season to taste with salt and pepper. Fold in the flaked fish gently to keep some texture.
Lightly spray a casserole or baking dish with olive oil. Spoon 3 to 4 tablespoons of filling along the edge of each tortilla, then roll tightly and place seam-side down in the dish.
Pour heavy cream over the enchiladas until just covered. Sprinkle with the remaining Monterey Jack cheese and grated Parmesan.
Preheat oven to 375°F. Bake for 45 to 50 minutes, or until the top is golden brown and bubbly.
Top with sliced avocado, chopped green onions, and fresh cilantro or parsley. Serve warm.