CREAMY FISH ENCHILADAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat a broiler.
- Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil until firm and opaque. Cool the fish and flake with a fork. Dress with the juice of the lime.
- In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
- Spray a casserole or baking dish with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
- Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions and parsley or cilantro.
BEST SEAFOOD ENCHILADAS
When you want a change from the usual beef and chicken enchiladas, try these tortillas stuffed with crab, shrimp and scallops. They're cheesy, creamy and absolutely delicious!-Mary Halpin, King George, Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 enchiladas.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the seafood and onion in butter over medium heat 4-5 minutes or until onion is tender and shrimp turn pink. Remove from the heat; set aside., In a small saucepan, melt butter. Add onion and broth. Combine egg yolks and cream; stir into broth mixture. Cook and stir until a thermometer reads 160° and sauce is thick enough to coat the back of a metal spoon. Stir in tomato paste. Remove from the heat. , Spoon 1/3 cup seafood mixture down the center of each tortilla. Top with 1 tablespoon sauce and 2 tablespoons cheese; roll up., Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Place enchiladas seam side down in dish. Top with remaining sauce and cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 531 calories, Fat 40g fat (22g saturated fat), Cholesterol 264mg cholesterol, Sodium 738mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
HOMEMADE FISH STICKS
I am a nutritionist and needed a healthy fish fix. Moist inside and crunchy outside, these are great with oven fries or roasted veggies and low-fat homemade tartar sauce. -Jennifer Rowland, Elizabethtown, Kentucky
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere., Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once.
Nutrition Facts : Calories 278 calories, Fat 4g fat (1g saturated fat), Cholesterol 129mg cholesterol, Sodium 718mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges
FISH STICK ENCHILADAS
True confession time: I like fish sticks. I'm not proud of it, but I like them. So I got a little excited when I found some new ways to serve them. I apologize in advance to those of you who don't enjoy them. Recipe is from Gorton's :)
Provided by Pinay0618
Categories Kid Friendly
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Mix soup, onion, chilies, sour cream, and 1/2 cup of cheese and spread 1 cup of mixture on bottom of large greased rectangular dish.
- Place two frozen fish sticks in center of each tortilla, followed by 2 Tbsp of soup mixture. Place seam down into casserole dish.
- Spread remaining sauce over enchiladas, bake 30 minutes, sprinkle with remaining cheese, bake 5-10 more minutes, let stand 5 minutes and serve immediately.
Nutrition Facts : Calories 556.7, Fat 34.5, SaturatedFat 18.1, Cholesterol 64, Sodium 1123.6, Carbohydrate 43.5, Fiber 2.6, Sugar 4.9, Protein 19.2
FISH STICKS WITH MARINARA SAUCE
Provided by Giada De Laurentiis
Time 44m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 500 degrees F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
- Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.
- In a medium bowl, stir together the Parmesan, bread crumbs and salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter.
- In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.
FISH STICK ENCHILADAS
Finally, an easy and delicious enchiladas recipe. Make it Mexican night tonight!
Provided by Allrecipes Member
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, mix soup, onion, chilies, sour cream, and 1/2 cup cheese. Place a frozen Fish Stick in center of a tortilla. Place 2 tablespoons sauce along the side of the stick, roll tortilla and place seam down in a rectangular casserole dish. Make 8 wrapped tortillas. Spread remainder of sauce on top of tortillas and bake at 375 degrees for 20 minutes. Sprinkle remaining 1/2 cup of cheese on top and cook 5 more minutes.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 46.1 g, Cholesterol 34.1 mg, Fat 21.9 g, Fiber 2.6 g, Protein 13.5 g, SaturatedFat 9.9 g, Sodium 1079.2 mg, Sugar 3.3 g
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