Dorcy’s Halibut Enchiladas
Serves: 4 | Difficulty:
Prep: 10 mins | Total: 30 mins
Dorcy Hatmaker is an integral part of the team at our fish plant in Sitka. He’s one of our most experienced filleters, and with his knowledge of breaking down our catch comes a profound understanding of how to cook delicious seafood dishes. This recipe is based on one by his Grandma, who raised 16 kids in the Alaskan wilderness during the 1930-40’s, and had access to abundant halibut. Naturally, she became very creative with ways to use it. He grew up with this dish, and although he loved it as a child, he’s become it’s master chef as an adult. Dorcy hopes it would make his Grandma proud. All that is certain for now, however, is that when he brings halibut enchiladas to share at the fish plant, they don’t last long.
- 1 lb (1 package) halibut burger
- 5-6 oz fresh goat cheese
- 1 tsp garlic salt
- 1 tbsp olive oil
- 5 oz fresh spinach (about two big handfuls)
- 8 corn tortillas
- 8 oz enchilada sauce (you can makeyour own, of course, but in a pinch we’d recommend Frontera’s red Chile version)
Season burger meat with salt and pepper to taste. Heat olive oil over medium heat, and sauté burger meat until opaque.
Add spinach to Halibut meat and sauté until just wilted. Set aside to cool.
Turn broiler to low. As the oven heats, mix goat cheese and garlic salt into the cooked halibut.
Heat small skillet on high and briefly fry each tortilla until warmed and slightly crisp.
Fill each tortilla with 2-3 spoonfuls of halibut filling. Wrap tortillas around filling and place in 9x9 dish, seam side down.
Pour enchilada sauce and sprinkle goat cheese over enchiladas. Broil 8-10 minutes or until cheese begins to bubble & brown. Serve hot.
Dorcy's pro cooking tip: You’ll love this recipe so much, but unfortunately you won’t always have halibut burger on hand. Fear not! It works great with halibut fillets, too.