Fish enchiladas
2 recipes

Black Bean and White Fish Enchiladas

This twist on a classic keep it healthier and lets the fish shine through. Tender chunks of seasoned halibut (or sablefish) are wrapped in warm tortillas with beans, cheese, and a flavorful green chile sauce. These enchiladas are comforting, easy to make, and packed with bold Southwest flavor—perfect for a weeknight dinner or a casual gathering. 

 

This recipe serves four and is ready in 30 minutes.

INGREDIENTS
  • 1/2 teaspoon each: garlic salt, lemon pepper seasoning and chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 lb. 4 oz. Alaska Halibut, Rockfish, or Sablefish fillets
  • 1 Tablespoon olive oil
  • 1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
  • 1 can (2 oz.) diced green chiles (mild or hot, to taste)
  • 8 (7 to 8-inch size) corn or flour tortillas
  • 8 oz. shredded Pepper-Jack or Monterey Jack cheese
  • 1 can (15 oz.) seasoned black beans, drained
  • 1/2 cup chopped cilantro

DIRECTIONS

1. Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly; then break halibut into chunks.

2.  Preheat oven to 400F (or 375F if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9x13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese.

3. Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
Title

creamy white fish Enchiladas

Mild, flaky fish wrapped in warm tortillas and smothered in a creamy, cheesy sauce—this recipe delivers comfort food with a bright, coastal twist. Perfect for black rockfish, halibut, or any firm white fish you have on hand.

 

This recipe serves four and is ready in 30 minutes.

INGREDIENTS
  • 2 pounds Wild Alaska Halibut, Rockfish, or Sablefish
  • Olive oil cooking spray 
  • Seafood seasoning, such as Old Bay, for sprinkling 
  • 1 lime
  • 8oz 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

Broil the Fish
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.

 

Make the Filling
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.

 

Assemble the Enchiladas
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.

 

Add Cream & Cheese
Pour heavy cream over the enchiladas until just covered. Sprinkle with the remaining Monterey Jack cheese and grated Parmesan.

 

Bake
Preheat oven to 375°F. Bake for 45 to 50 minutes, or until the top is golden brown and bubbly.

 

Garnish & Serve
Top with sliced avocado, chopped green onions, and fresh cilantro or parsley. Serve warm.