In trying to add more fish into our diets on a more consistent basis, I’ve also been searching for different ways to serve. I was starting to fall into a rut – always sautéing filets in lemon and capers…delicious but getting a little dull. So, I created this recipe for mahi-mahi enchiladas – really out of boredom. The flakey white fish blends so delicately with the tomatoes and corn – all snuggly nestled within flour tortillas and topped with jack cheese and salsa. It’s a great dish!
Serves: 2-3
Time: 50 minutes
Preparing the fish:
3 mahi-mahi filets
1 tsp olive oil
½ tsp kosher salt
½ tsp coarsely ground black pepper
1 tsp Tajin
Preparing the enchiladas:
1 jar of your favorite Salsa (recommend Newman’s medium)
1-14.75 oz can fire-roasted kernel corn
1-14 oz can cherry tomatoes drained
3 oz jarred jalapeños (about ¼ jar), chopped
8 oz Monterey Jack cheese, shredded and divided
1 tsp Tajin
1 tsp coarsely ground black pepper
½ tsp kosher salt
6 flour tortillas (Soft Taco sized)
Method:
Pre-heat oven to 425 degrees Fahrenheit.
Prep the mahi-mahi filets by brushing with olive oil, then dusting with salt, pepper, and Tajin. Place in a greased baking dish and bake for 6 minutes. Set aside to cool slightly.
Reduce oven to 350 degrees Fahrenheit.
In a large sauté pan, heat 1 tbs olive oil until just smoking over medium high heat. Add corn and cook for about 5 minutes, allowing it to char very slightly. Add the drained tomatoes and jalapeños, Tajin, black pepper, and salt. Cook for 5 minutes. Turn off the heat and add 4 oz of the Monterey Jack cheese, tossing with a spoon until cheese starts to melt.
Spray an 8×8” baking dish with non-stick cooking spray. Add about 3 tbs of salsa to the bottom of the dish. Shred the fish with two forks. Place a tortilla in your hand and with the other spoon about 2 tbs of the corn and tomato mixture into the tortilla. Next add two forkfuls of fish. Turn up the left and right sides of the tortilla, then roll, squeezing slightly to make for a snug fit. Place seam side down into the baking dish. Repeat until you have six rolled enchiladas. They should be touching one another and tightly packed in the dish. Cover with salsa and remaining 4 oz of Monterey Jack cheese.
Bake covered with foil for 25 minutes. Take the cover off and bake for another 5 minutes. Allow to cool for about 5 minutes before serving. Great sides include rice, sliced avocado or black beans.
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