You know we're headed out for a week or two on the water when Eric is making multiple pans of seafood enchiladas. They're easy to freeze, and the fish, beans, greens, and cheese are powerful fuel and comfort food. For a long time we made these with halibut cheeks, but now we love them with lingcod. Last night we tried rockfish and these were great too, but of the three (available in our Fish Mix boxes!) we probably like lingcod the best. Lingcod is a surprisingly delicious white fish, and a favorite among locals here in Alaska for fish and chips, fish cakes, and other recipes where a moist, rich white fillet hits the spot.
With the caveat that we are fisher people and not food photographers or gourmet chefs, here's a basic how-to for our fave enchiladas. If you experiment and find a fun twist, send in your recipe with pics and we'll post it for all our customers!
- One pound lingcod, rockfish, or halibut cheeks.
- Plenty of beans - open a few cans, or do as we do when we have time: rinse and boil dry beans, then soak them all day and simmer for 30-60 min with a chili and garlic before preparing enchiladas at night. We don't worry about measuring, the recipe works with a lot or a little.
- Plenty of greens - our farmer friends left us with infinite rainbow chard this week, so that's what we used. You know, just an infinite amount.
- Plenty of cheese - just keep shredding. Jalapeño jack to ensure the win.
- Corn tortillas - we use 1-2 packs of small, sprouted corn tortillas. We love these because they are thick and create a masa-like texture in the enchiladas when layered.
- Enchilada sauce - a couple cans of whatever floats your boat.
- Onions & garlic - at least an onion and 3 cloves garlic per tray of enchiladas.
- Cumin or other south of the border seasoning to taste. Salt, of course.
- Avocado, cilantro, and lime for serving
1. Grab a pound of Schoolhouse fish from the freezer and toss it in a bowl of water. Turn the oven up to 375.
2. Cut up your onion and sauté in oil with cumin, chili and any other seasonings you like. Cut your fish into 1/2"-1" cubes and throw it in when the onions turn translucent. Keep the heat medium, add some crushed garlic and sauté the fish until it's almost done (5-10 minutes). Avoid over frying the fish, this can make it rubbery since you're going to bake it in the enchiladas.
3. Turn the heat off and set the fish aside. Slice up another onion, a little more garlic and begin sautéing again. While the onion is cooking, chop infinite amounts of greens. Saute the greens and set aside.
4. Rub a little oil on your baking dish(es) for non-stickness (who needs teflon?) and pour enough enchilada sauce to cover the bottom. Lay tortillas flat to form the bottom layer of your "enchilada casserole".
5. In whatever order you want, spread beans, greens, and fish on top of the tortilla layer. Add another layer of tortillas, pour the rest of the enchilada sauce over the top, and then top with cheese. Put the whole shebang in the oven and bake until its bubbly (20-30 min). If you're smart like Eric, put your second baking dish full of enchiladas directly in the freezer for when you've had a 15 hour day trolling for salmon and you don't feel like cooking!
6. Serve hot and top with fresh cilantro, green and red onion, cilantro and lime.