Alaska Halibut Enchiladas

This tasty dish can be served with your favorite Mexican sides, such as calabacitas, Spanish rice, or a tangy spicy slaw. We love this recipe and it's easy enough to add your own special twists on it. You can make it extra spicy or mild, sub out pinto beans for the black beans, or use gluten free flour tortillas. This versatile recipe will be a hit no matter what. 

Alaska Halibut Enchiladas

Servings: 4           Prep Time: 20 minutes        Cook Time: 20 minutes

Author: Alaska Seafood Marketing Institute

Ingredients

• ½ teaspoon garlic salt
• ½ teaspoon lemon pepper seasoning
• ½ teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 lb. 4 oz. (about 3 portions) Popsie’s Alaska Halibut
• 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.