Alaska Halibut Enchiladas with Salsa Verde
1/2 tsp garlic salt
1/2 tsp lemon pepper
1/2 tsp chipotle chili powder/seasoning
1 tsp ground cumin
2 halibut fillets
1 T olive oil
1 jar of green salsa
1 can green enchilada sauce
1/2 cup mayo
1/2 cup sour cream
1 4oz can diced green chiles
1 can black beans
1 can corn
8 corn or flour tortillas
8 oz shredded Monterey Jack cheese
1/2 cup fresh cilantro (optional)
Mix garlic salt, lemon pepper, chipotle seasoning and cumin. Sprinkle on both sides of halibut to season. Cook the halibut in olive oil in a nonstick skillet over medium heat, flipping once halfway through, just until fish is opaque throughout – only a few minutes per side depending on thickness of the fillet. Preheat oven to 375 degrees. Combine the enchilada sauce and salsa verde. Heat until warm. Spread ½ cup of green sauce on the bottom of a 9 x 13 pan. Mix sour cream, mayo and chiles together. Put 1 T mayo/sour cream sauce in tortilla. Add approximately 1/ 8 of halibut, 2 TBSP black beans, corn and cheese to each tortilla. Roll up and place in pan. When the pan is full, cover with remaining green sauce and cheese. Bake for 20 – 30 minutes. Sprinkle with cilantro when serving if you like.