Halibut Enchiladas Recipes

HALIBUT ENCHILADAS

Steps:

• Place fillets on a greased baking sheet. Sprinkle with salt, pepper and cayenne. Bake, uncovered, at 350° for 15-20 minutes or until fish flakes easily with a fork. , Meanwhile, in a large skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. , Flake fish with 2 forks; set aside. In a large bowl, combine the hot enchilada sauce, green enchilada sauce, sour cream, mayonnaise, chiles, onion mixture and fish. Spread 1/2 cup mild enchilada sauce into each of 2 greased 13x9-in. baking dishes. Sprinkle each with 1 cup cheese. , Place a heaping 1/3 cup halibut mixture down the center of each tortilla. Roll up each and place seam side down over cheese. Pour remaining sauce over top. , Cover and bake at 350° for 30 minutes. Sprinkle with the green onions, olives and remaining cheese. Bake, uncovered, for 10-15 minutes longer or until cheese is melted.

CREAMY HALIBUT ENCHILADAS

Steps:

• In a large saucepan, bring water to a boil. Carefully add fish; reduce heat. Cover and simmer for 5 minutes or until fish flakes easily with a fork; drain well. In a large bowl, combine the cream cheese, sour cream, mayonnaise, chilies, olives, onions, cumin, salt and pepper. Fold in fish., Place 1/2 cup down the center of each tortilla; roll up. Place enchiladas in a greased 13x9-in. baking dish. Sprinkle with cheeses; drizzle with cream. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Serve with salsa.

SAVORY HALIBUT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes. Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl. Gently fold the halibut into the mixture.
• Prepare a 9x13 baking dish with cooking spray. Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat. Spoon the halibut in equal portions into the center of each tortilla. Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish. Pour the remaining enchilada sauce over top of the enchiladas. Sprinkle with 1 cup Cheddar cheese. Cover the dish with aluminum foil
• Bake in preheated oven for 45 minutes. Top with avocado slices to serve.

MOM'S HALIBUT ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place halibut in a 9x13 inch baking dish. Sprinkle with seafood seasoning and lemon juice. Dot halibut with butter slices.
• Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
• Remove pan from oven and cool halibut slightly. Flake into bite sized pieces in the baking dish.
• Combine mayonnaise, sour cream, and cream cheese in a large bowl.
• Carefully stir in flaked halibut, diced green chiles, green onions, parsley, salt, and black pepper.
• Spoon filling onto tortillas in a line down the center, and roll them around the filling into a cylinder shape.
• Grease a 9x15 inch baking dish.
• Place rolled tortillas seam sides down in the prepared baking dish.
• Pour heavy cream over rolled tortillas, using as much as needed to cover.
• Top with mozzarella and Parmesan cheeses.
• Bake in the preheated oven until cheese is browned and bubbling, about 45 minutes.

SAVORY HALIBUT ENCHILADAS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Season the halibut with garlic powder, salt, and pepper; cook in microwave until slightly cooked, about 2 minutes.
• Mix together the green onion, bell pepper, cilantro, sour cream, mayonnaise and 1 cup Cheddar cheese in a bowl.
• Gently fold the halibut into the mixture.
• Prepare a 9x13 baking dish with cooking spray.
• Pour 1/2 of a can of enchilada sauce into the bottom of the baking dish.
• Pour 1 can of enchilada sauce into a bowl. Dip the tortillas, one at a time, into the sauce to lightly coat.
• Spoon the halibut in equal portions into the center of each tortilla.
• Make the enchiladas by tightly rolling the tortillas and place seam-side down in the baking dish.
• Pour the remaining enchilada sauce over top of the enchiladas.
• Sprinkle with 1 cup Cheddar cheese.
• Cover the dish with aluminum foil.
• Bake in preheated oven for 45 minutes.
• Top with avocado slices to serve.

CREAMY FISH ENCHILADAS

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.

HALIBUT ENCHILADAS WITH SALSA VERDE

Steps:

• Preheat the oven to 350°F.
• Lightly coat the halibut with 2 tablespoons of the vegetable oil and season it with salt and pepper. Put the halibut in a 9 x 13-inch casserole dish and bake for 25 minutes. Allow the halibut to cool, then flake it into a bowl. Keep the oven at 350°F.
• Melt the butter in a sauté pan set over medium heat. Add the onion and cook until translucent, about 8 minutes. Transfer the onion to a medium bowl and add the mayonnaise, sour cream, chiles, and 1 cup of the cheese mix. Mix thoroughly.
• Pour 2 cups of the verde sauce into the bottom of a 9 x 13-inch casserole dish. Set aside.
• Heat the remaining 1 cup of vegetable oil in a sauté pan set over medium heat until just warm, then turn off the heat. Put one tortilla in the oil at a time and leave it in the oil for 5 seconds (you are looking to just make the tortilla pliable, not brown or crunchy). Transfer the tortilla to a cutting board. Put 1/4 cup of the fish mixture on one end of the tortilla. Roll up the tortilla and put it on top of the sauce in the casserole dish, seam side down. Repeat until all ten tortillas are filled, then pour the remaining 2 cups verde sauce over the top to coat the enchiladas entirely. Sprinkle the remaining 1 cup cheese mix over the top.
• Bake for 25 minutes or until the sauce is bubbling slightly and the enchiladas are heated through.
• note
• Salsa verde is a versatile sauce that Sandy has in her refrigerator all the time. She likes to warm 1 cup of the sauce in the morning and pour it over eggs and toast for breakfast. It's a spicy way to start the day!

HALIBUT ENCHILADAS

Steps:

• Heat oven to 350ºF.
• Place fish in single layer in shallow baking dish. Bake 25 min. or until fish flakes easily with fork. Flake fish; place in medium bowl. Stir in 1 cup cheese, sour cream, dressing, onions, 1/4 cup olives, chilies and seasoning mix. Spoon down centers of tortillas; roll up.
• Pour half the enchilada sauce onto bottom of 13x9-inch pan. Top with enchiladas, seam-sides down. Cover with remaining sauce and cheese.
• Bake 25 to 35 min. or until heated through. Top with lettuce, tomatoes and remaining olives.