ENCHILADAS VERDES DE PESCADO
Grrrrrgh!
Course : Enchiladas
From: HungryMonster.com
Serves: 8
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sauce: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         tablespoon  vegetable oil
  1 1/2           cups  fish stock or defatted reduced-sodium
                        chicken stock
     1/4           cup  reduced-fat sour cream
  2        tablespoons  chopped fresh cilantro
                        salt to taste
                        FILLING
     1/2         pound  fish fillets -- such as grouper,
                        snapper or sea
                        bass, skin removed
  6             ounces  boiling potatoes -- preferably Yukon
                        Gold (2 small),
                        peeled & cut
                        into1/2" cubes
                        TORTILLAS & GARNISHES
     1/2           cup  chopped onion
  2        tablespoons  chopped fresh cilantro -- plus 8 sprigs for
                        garnish
  8                     steamed corn tortillas
  3        tablespoons  crumbled or grated Mexican _queso_an~ejo_
  4                     radishes -- chopped or cut into
                        match sticks
 

Preparation:

To prepare sauce: Preheat the broiler. Place tomatillos on a bakingsheet and broil, 4 inches below the heat source, until soft and blackenedin spots, about 4 minutes. Turn and broil on the other side. Scrape thetomatillos and their juices into a blender or food processor. Add chilesand garlic and process to a smooth puree. Heat oil in a medium-sized saucepan over medium-high heat. Whenhot enough to make a drop of the puree sizzle, add it all at once. Stirfor several minutes as the puree thickens and darkens, then stir in stockand sour cream, reduce heat to medium-low and simmer until thickened tothe consistency of heavy cream, 20-30 minutes. Remove from the heat, stirin cilantro and season with salt. Reserve 1/2 cup for the filling. (Thesauce can be made ahead and stored, covered, in the refrigerator for up to24 hours.)To prepare filling: Fill a small saucepan halfway with lightly saltedwater; bring to a boil over medium heat. Add fish fillets, reduce heat tolow and poach until the fish flakes easily, 5-10 minutes, depending on thethickness of the fillets. Remove the fillets with a slotted spoon, thenadd the potatoes and simmer until tender, about 5 minutes. Drain. Flakethe fish into a small saucepan, add the potatoes plus the 1/2 cup ofreserved sauce, cover and set aside.To finish dish: Bring the remaining sauce to a simmer over low heat andwarm up the filling. Mix onions with chopped cilantro and set aside. Make the enchiladas one at a time: lay a warm tortilla on a warmindividual plate, spoon a portion of the filling across one side, foldover, ladle on a portion of the sauce and sprinkle with cheese, theonion-cilantro mixture and radishes. Garnish with a sprig of cilantro andserve immediately.

 

Nutritional Information:

485 Calories (kcal); 16g Total Fat; (28% calories from fat); 45g Protein; 40g Carbohydrate; 98mg Cholesterol; 143mg Sodium