Name: Enchiladas Verdes De Pescado
Ingredients: 3/4 lb Tomatillos (about 8); husked & washed; 2 Small; fresh, hot green chiles (such as Serranos); stems removed; seeded, deveined & chopped; 2 Cloves garlic; chopped; 1 tb Vegetable oil; 1 1/2 c Fish stock or defatted reduced-sodium chicken stock; 1/4 c Reduced-fat sour cream; 2 tb Chopped fresh cilantro; Salt to taste; 1/2 lb Fish fillets; such as grouper, snapper or sea bass; skin removed; 6 oz Boiling potatoes; preferably Yukon Gold (2 small); peeled & cut into 1/2" cubes; 1/2 c Chopped onion; 2 tb Chopped fresh cilantro; plus 8 sprigs for garnish; 8 Steamed corn tortillas; 3 tb Crumbled or grated Mexican _Queso_An~ejo_; 4 Radishes; chopped or cut into matchsticks

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Vegetables, Meats, Dairy	Mexican	Fish	8	Servings

INGREDIENTS

3/4	lb	Tomatillos (about 8); husked & washed
2		Small; fresh, hot green chiles (such as Serranos); stems removed; seeded, deveined & chopped
2		Cloves garlic; chopped
1	tb	Vegetable oil
1 1/2	c	Fish stock or defatted reduced-sodium chicken stock
1/4	c	Reduced-fat sour cream
2	tb	Chopped fresh cilantro
		Salt to taste
1/2	lb	Fish fillets; such as grouper, snapper or sea bass; skin removed
6	oz	Boiling potatoes; preferably Yukon Gold (2 small); peeled & cut into 1/2" cubes
1/2	c	Chopped onion
2	tb	Chopped fresh cilantro; plus 8 sprigs for garnish
8		Steamed corn tortillas
3	tb	Crumbled or grated Mexican _Queso_An~ejo_
4		Radishes; chopped or cut into matchsticks

INSTRUCTIONS

SAUCE
FILLING
TORTILLAS & GARNISHES
Enchiladas Verdes de Pescado (Shredded Fish Enchiladas with Roasted
Tomatillos)
To prepare sauce:  Preheat the broiler.  Place tomatillos on a baking sheet
and broil, 4 inches below the heat source, until soft and blackened in
spots, about 4 minutes. Turn and broil on the other side. Scrape the
tomatillos and their juices into a blender or food processor. Add chiles
and garlic and process to a smooth puree.
Heat oil in a medium-sized saucepan over medium-high heat.  When hot enough
to make a drop of the puree sizzle, add it all at once.  Stir for several
minutes as the puree thickens and darkens, then stir in stock and sour
cream, reduce heat to medium-low and simmer until thickened to the
consistency of heavy cream, 20-30 minutes. Remove from the heat, stir in
cilantro and season with salt. Reserve 1/2 cup for the filling. (The sauce
can be made ahead and stored, covered, in the refrigerator for up to 24
hours.)
To prepare filling:  Fill a small saucepan halfway with lightly salted
water; bring to a boil over medium heat.  Add fish fillets, reduce heat to
low and poach until the fish flakes easily, 5-10 minutes, depending on the
thickness of the fillets.  Remove the fillets with a slotted spoon, then
add the potatoes and simmer until tender, about 5 minutes. Drain. Flake the
fish into a small saucepan, add the potatoes plus the 1/2 cup of reserved
sauce, cover and set aside.
To finish dish:  Bring the remaining sauce to a simmer over low heat and
warm up the filling.  Mix onions with chopped cilantro and set aside.
Make the enchiladas one at a time: lay a warm tortilla on a warm individual
plate, spoon a portion of the filling across one side, fold over, ladle on
a portion of the sauce and sprinkle with cheese, the onion-cilantro mixture
and radishes. Garnish with a sprig of cilantro and serve immediately.
Serves 8.
Christi Craig  <sol131@sol1.solinet.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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