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Fish Enchiladas with Tomato Cream
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    Fish Enchiladas with Tomato Cream

  • 1 1/2 tsp vegetable oil
  • 1/2 small onion -- finely sliced
  • 1/4 red bell pepper -- sliced thinly
  • 1/4 yellow bell pepper -- sliced thinly
  • 1 jalapeno pepper -- julienne
  • 1 large clove garlicq -- minced
  • salt and pepper
  • 2 tbsp cilantro -- chopped
  • 1/4 cup mesquite bbq sauce
  • 1 lg fillet perch
  • 4 flour tortillas
  • olive oil -- for brushing
    Tomato Cream:
  • 3/4 cup tomato sauce
  • 2 tbsp heavy cream
  • ground cumin
  • chili powder
  • salt and pepper
  • For enchiladas: Preheat oven to 375F. Heat the oil in a large skillet over high heat. Add the onions, bell peppers, jalapeno, and garlic and saute for 1 minute. Add salt and pepper and remove from heat. Stir in the cilantro and bbq sauce.

    Season the fish, on both sides, with salt and pepper. Cut fillet into 4 pieces.

    Lay the tortillas on work surface and spoon the vegetable mixture equally between all 4 tortillas. Cover each with a piece of fish. Wrap up tortilla, egg roll fashion and place in a greased baking pan, seam side down. Lightly brush with olive oil.

    Cover enchiladas with foil and bake 10 minutes. Remove foil and cook for another 2 minutes. Remove from oven.

    For sauce:
    In small saucepan, combine tomato sauce, cream and seasonings and cook for 2 minutes just to heat through.

    To serve:
    Place rice on plate in a circle. Top with one enchilada. Top with some sauce. Sprinkle extra cilantro, if desired.

    From: RisaG,radiorlg@yahoo.com.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: ???

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