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+-- Thread: Fish Enchiladas (/showthread.php?tid=79389)
Fish Enchiladas - farnfam - 03-27-2009
Another recipe from Dr. Gourmet tonite! This one also had very good flavors. It was yummy, I can't believe it's healthy
Re: Fish Enchiladas - DFen911 - 03-28-2009
What no pictures? No recipes? I think I'll turn my back in protest
Re: Fish Enchiladas - chef_Tab - 03-28-2009
Cis, you could at least post a picture of Lola enjoying the the fish enchiladas!
Re: Fish Enchiladas - farnfam - 03-28-2009
Sorry guys, there was beer...some to cook with...and then
The recipe is right on the web site, but here ya go:
Fish Enchiladas
Servings = 2 | Serving size =3 enchiladas
This recipe can be multiplied by 2, 3, 4, 5.
This recipe does not make very good leftovers.
spray olive oil
1 large onion (diced)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
1/4 tsp salt
fresh ground black pepper (to taste)
1/2 tsp chili powder
1 tsp ground cumin
1/8 tsp cayenne pepper
8 ounces cod, tilapia or rockfish (cut into 1/2 inch pieces)
1/2 cup dark beer
6 unbaked corn tortillas
1/4 cup cilantro leaves
3 Tbsp reduced-fat sour cream
3 Tbsp reduced-fat Monterey jack cheese (shredded)
Preheat the oven to 300°F.
Place a medium non-stick pan over medium heat. Spray lightly with oil and add the diced onion. Cook for about 5 minutes and add the diced peppers. Cook for another 2 - 3 minutes tossing regularly.
Add the salt, pepper, chili powder, cumin, cayenne pepper and fish. Toss and cook for about a minute and add the beer.
Cook for about 3 - 4 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the fish mixture, allowing the extra liquid to drain back into the pan. Add the cilantro to each tortilla as you go. Roll them and place 3 enchiladas on each plate.
Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan to make the sauce. Mix well, then spread over the enchiladas. Place the plates in the oven for about 5 minutes until the cheese is melted.
Nutrition Facts
Serving size = 3 enchiladas
Servings = 2
Amount Per Serving
Calories 644 Calories from Fat 148
% Daily Value
Total Fat 17g 26%
Saturated Fat 9g 44%
Monounsaturated Fat 4g
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 663mg 28%
Total Carbohydrates 64g 21%
Dietary Fiber 10g 40%
Sugars 12g
Protein 44g
Vitamin A 80% Vitamin C 321%
Calcium 46% Iron 20%
Vitamin K 20 mcg Potassium 1159 mg
Magnesium 146 mg
We used frozen Flounder, and added 1/2 diced red onion and of course Manchego cheese. It was so good
Re: Fish Enchiladas - chef_Tab - 03-28-2009
I was trying to sneak in another picture of Lola! Darn!
Re: Fish Enchiladas - cjs - 03-29-2009
that does sound very good.