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Enchiladas Verdes De Pescado

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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 T Vegetable oil
1 1/2 c Fish stock or defatted
reduced-sodium chicken
stock
1/4 c Reduced-fat sour cream
2 T 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 T Chopped fresh cilantro
plus 8 sprigs for garnish
8 Steamed corn tortillas
3 T Crumbled or grated Mexican
_Queso_An~ejo_
4 Radishes, chopped or cut
into matchsticks

INSTRUCTIONS

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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