Halibut Enchiladas with Salsa Verde

Name: Halibut Enchiladas with Salsa Verde
Yield: makes 5 servings
Ingredients: 2 pounds halibut fillets; 1 cup plus 2 tablespoons vegetable oil; Salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1/2 cup chopped onion; 3/4 cup mayonnaise; 3/4 cup sour cream; 1 (4-ounce) can diced green chiles; 2 cups store-bought shredded Mexican cheese mix (8 ounces); 4 cups store-bought salsa verde, or homemade Salsa Verde (page 198); 10 8-inch corn tortillas

December 9, 2011

Upscale enchiladas? You betcha! Take your enchiladas to serious new heights by baking fresh halibut, instead of frying it, and cooking the enchiladas in a delicious tangy verde sauce. Serve with black beans sprinkled with Cotija cheese, and a simple side salad for a truly flavorful meal.

Recipe notes

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