I HAD to replicate this amazing recipe we had at the McKenzie Brewing Company formerly known as Steelhead Brewing Company while on a recent trip. These Halibut Enchiladas with their Salsa Verde on a creamy, tender bed of pinto beans were literally orgasmic.
SALSA VERDE HALIBUT ENCHILADAS serves 4 (8 enchiladas)
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes
1/2 teaspoon garlic salt
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon chipotle chili powder
1/2 teaspoon ground cumin
4 – 4 to 6 ounce Alaska Halibut fillets
1 tablespoon avocado oil
1 LARGE can (18 ounce) green salsa sauce
1 SMALL can diced green chiles (mild, medium or hot, to taste)
8 – 8-inch corn or flour tortillas
8 ounces Monterey Jack cheese
1 cup chopped tomatoes
1/2 cup chopped cilantro
2 cans (15 ounces each) seasoned pinto beans, drained WELL
- Blend garlic salt, lemon pepper, chipotle chili pepper and cumin together.
- Sprinkle on all sides of halibut to season.
- Heat oil over medium heat in large skillet.
- Sear halibut JUST until fish is opaque throughout.
- Cool slightly and then into chunks when cool enough to handle.
- Preheat oven to 400°.
- Pour and spread 3/4 cup of the salsa verde sauce on bottom of a 9×13-inch pan.
- Heat a large saucepan to medium-high, adding remaining green sauce and chiles.
- Cook 2-3 minutes, stirring occasionally until warmed through.
- Spread pinto beans evenly in the bottom of your baking dish.
- One by one, dip the tortillas in the sauce, divide halibut chunks evenly among tortillas, sprinkle with 1 tablespoon cheese; roll up and place enchiladas snugly side by side in the baking dish on top of the pinto beans.
- Pour the remaining sauce over the enchiladas and beans.
- Sprinkle with remaining cheese.
- Top with chopped tomatoes.
- Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through.
- Sprinkle on cilantro when serving.