| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 687 | 48.4g | 20.5g | 27.1g |
| sugars | fibre | protein | salt |
| 6.1g | 6.5g | 41.6g | 1.83g |
Why I Love Mexican Fish Enchiladas in Salsa Ranchera
Embarking on a culinary adventure beyond the sea-kissed coastlines of New England, I’ve discovered a recipe that’s a delightful fusion of my seafood expertise and my unabashed love for international flavors. The dish in question? Fish Enchiladas in Salsa Ranchera, a deliciously spiced and cheesy sea-to-table creation that enchants the palate while reminding me of home.
The Intersection of Ocean and Earth
Championing local Maine white fish, this Mexican inspired recipe perfectly illustrates how the world’s cuisines can come together in truly unique ways. The robust salsa ranchera is a wonderful contrast to the delicate flavor of the white fish fillets, matching perfectly to the fish’s velvety texture. It invokes a gratifying sense of satisfaction, further amplified by my passion for seafood, a love I’ve been broadcasting all over Portland, and subsequently, the world.
Influenced by the Master Chefs
Creating this dish, I was inspired by Jamie Oliver’s philosophy of using local ingredients to create recipes representing a fusion of cultures, drawn together by flavor. His adventurous spirit resonated with me as I sought to create a recipe that showcased my local New England seafood in a Mexican classic.
When it comes to pairing the Fish Enchiladas in Salsa Ranchera, I found that it pairs wonderfully with a slight, tangy side of Mexican Green Salad with Jalapeno-Cilantro Dressing to cut through the richness of the enchiladas. It’s the perfect supplementing dish that lends an exciting freshness to the rich, cheesy enchiladas.
My joy in cooking lies in evolution – to not only draw from the familiar but combine it with the new and exciting. This dish, which melds my hometown’s love for seafood with my obsession with international cuisines, does just that. With the Fish Enchiladas in Salsa Ranchera, I invite you into my culinary world. Pull up a chair and share in my love for food!
What You’ll Need
- 12 tortillas
- 2 lb white fish fillets
- 1 tsp of salt
- 1 tsp of black ground pepper
- 1/2 cup of vegetable oil
- 2 cup of shredded cheddar cheese
- 2 cup of shredded mozzarella cheese
- 1 cup of cream
- 4 tomatoes
- 2 cloves of garlic
- 1 onion
- 2 serrano pepper
- 1/2 cup of cilantro
- 1/2 cup of chicken broth
- 3 tbsp of olive oil
Method
Step One
Start by preheating the oven to 375 degrees Fahrenheit. Season the fish fillets with 1 tsp of salt and 1 tsp of black ground pepper.
Step Two
Heat up 1/2 cup of vegetable oil in a large skillet over medium-high heat. Add the fish fillets and cook them until they are opaque and flaky. This should take approximately 5 to 7 minutes. Remove the fish fillets from the skillet and set them aside.
Step Three
In the same skillet, add 3 tbsp of olive oil. Add 2 cloves of chopped garlic, 1 finely chopped onion, and 2 finely chopped serrano peppers. Cook until the onion is softened and transparents, which should take around 5 minutes.
Step Four
Add 4 chopped tomatoes to the skillet and cook for about 5 more minutes. The tomatoes should be soft and start to release their juice. Add 1/2 cup of chicken broth and simmer.
Step Five
Add the cooked mixture to a blender. Add 1/2 cup of cilantro and blend until smooth. This is your salsa ranchera. Pour it back into the skillet and heat up over medium heat. Stir in one cup of cream.
Step Six
Take your 12 tortillas and fill them with the cooked fish fillets. Add some shredded cheddar cheese and mozzarella cheese on top of fish. Roll up the filled tortillas and arrange them in a baking dish.
Step Seven
Pour the salsa ranchera over the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheese on top. Place the baking dish in the preheated oven and bake for 20 minutes or until the cheese is melted and bubbly.
Step Eight
Remove the dish from the oven and let it cool for a few minutes. Your fish enchiladas in salsa ranchera are ready to serve. Enjoy!
