[CH] Tonight's Dinner - Fish Enchiladas - x/p DePepperman
radiorlg@att.net
Wed, 16 Aug 2000 23:22:00 +0000
This was tonights dinner. Came out great. I used 2
different flavored tortillas to make it more interesting.
Really came out great.
* Exported from MasterCook *
Fish Enchiladas with Tomato Cream
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Fish &
Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsp vegetable oil
1/2 small onion -- finely sliced
1/4 red bell pepper -- sliced thinly
1/4 yellow bell pepper -- sliced
thinly
1 jalapeno pepper -- julienne
1 large clove garlicq -- minced
salt and pepper
2 tbsp cilantro -- chopped
1/4 cup mesquite bbq sauce
1 lg fillet perch
4 flour tortillas
olive oil -- for brushing
Tomato Cream:
3/4 cup tomato sauce
2 tbsp heavy cream
ground cumin
chili powder
salt and pepper
For enchiladas: Preheat oven to 375°F. Heat the oil in a
large skillet over high heat. Add the onions, bell
peppers, jalapeno, and garlic and saute for 1 minute. Add
salt and pepper and remove from heat. Stir in the
cilantro and bbq sauce.
Season the fish, on both sides, with salt and pepper. Cut
fillet into 4 pieces.
Lay the tortillas on work surface and spoon the vegetable
mixture equally between all 4 tortillas. Cover each with
a piece of fish. Wrap up tortilla, egg roll fashion and
place in a greased baking pan, seam side down. Lightly
brush with olive oil.
Cover enchiladas with foil and bake 10 minutes. Remove
foil and cook for another 2 minutes. Remove from oven.
For sauce:
In small saucepan, combine tomato sauce, cream and
seasonings and cook for 2 minutes just to heat through.
To serve:
Place rice on plate in a circle. Top with one enchilada.
Top with some sauce. Sprinkle extra cilantro, if desired.
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Serving Ideas : white rice
RisaG