THE LAST APPRENTICE
FISH/SEAFOOD
Seafood Enchiladas
One thing we have a lot of in Alaska is fresh seafood, some of the best there is. Mexican food is the favorite cuisine of the M/V Explorer's Captain, Richard Friedman, and I frequently make this dish (usually along with one other kind of Enchilada) for him. Any combination of fresh seafood works well, the secret is to not over-cook the seafood before you roll it in the tortilla.
INGREDIENTS:
| Halibut, fresh |
3 cups, medium large diced |
| Shrimp |
1 1/2 cups, peeled & deveined |
| Scallops |
1 1/2 cups |
| Salmon, fresh |
2 cups, medium large diced |
| Salt |
to taste |
| Butter |
2 oz. |
| Fresh Ground Pepper |
to taste |
| Fresh Garlic |
1 Tablespoon - minced |
| Green Onion |
4 Tablespoons - small diced |
| Mexican Style Shredded Cheese |
6 oz. |
| Tomatillo Sauce* |
1 1/2 Cups |
| Corn Tortillas |
10-12 each |
DIRECTIONS:
Melt butter in heavy skillet till hot, saute' green onions and garlic for one minute over med high heat, reduce heat to low and add seafood and cook till just firm (about 6 minutes - don't overcook). Remove from heat and drain off liquid. Cool mixture. When cool add Mexican Style Shredded Cheese (reserve some cheese to sprinkle on top) and 1/2 cup of Tomatillo Sauce. Toss lightly to combine (be careful to not breakup the cooked fish).
Wrap Tortillas in a clean dish towel, lightly sprinkle the towel with water and place tortillas in Microwave for 1 minute (to soften).
Spoon a light layer of remaining Tomatillo Sauce into a baking dish. Spoon the seafood enchilada mixture into the tortillas and roll up. Place seam side down in pan and top with remaining Tomatilllo Sauce (cover completely). Sprinkle lightly with shredded cheese.
Bake at 350 degrees for 25-30 minutes. Serve.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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