Tuesday, May 17, 2011

Halibut Enchiladas with Bueno Green Chile Sauce with Pork

This recipe takes a lot of time in the kitchen, preparing the fish, and assembling the final product, but it is worth the effort you will put into it. Simply stated, Jim said, "This is the best use of halibut and enchiladas I have ever had! It's perfect!"

Brine for Poaching:

1 Qt. water
½ medium onion, sliced
6 whole black peppercorns
5 whole allspice
juice of 1 lemon
1 bay leaf
1 tsp. Kosher salt
½ cup dry white wine

Simmer these ingredients for 30 minutes to let the flavors marry.

1 lb. halibut or any white fish will do

Add 1 lb. cleaned and skinned fish and add enough water to cover the top of the fish. DO NOT BOIL! Cover and allow the fish to poach on low heat for 15-20 minutes (or until it flakes easily with a fork). Drain and toss everything except the fish.

12 corn tortillas, softened in oil and drained on a paper towel
1 small onion, diced
3 cups Monterey Jack Cheese, grated

Soften corn tortillas in oil and drain on paper towels. Place scant amounts of fish, onions and cheese on each tortilla and roll. Place in a non-stick sprayed baking dish. Repeat until all tortillas are used. Cover enchiladas with Bueno Green Chile Sauce with Pork and top with Monterey Jack cheese.

Bake at 375 for 40 minutes or until hot and bubbly. Serve with calabacitas and beans.

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