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Seafood Enchiladas
Submitted by daybreak
07/22/2007
07/22/2007
| Mexican style enchiladas with seafood
Servings: 3 | |
| Ingredients: 1 lb. of chopped seafood. Choose from any mixture of the following: shrimp, sea scallops, lobster, sea bass, crab meat, striped bass, mahi mahi or small clams. 1/2 medium red bell pepper 1/2 medium green bell pepper 1 medium onion 1 medium tomato 1 tbsp. chile powder 3 tbsp. cumin 1 tbsp. fresh chopped cilantro 6 flour tortillas 1 cup grated cheddar or Monteray Jack Cheese 1/4 cup olive oil salt and pepper to taste spanish rice optional: 3 jalapeno peppers found at http://www.fresh-seafood.net/ |
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| Prep Notes: Seafood must be drained well before cooking. |
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| Instructions: Preheat oven to 400 degress. In a small frying pan, saute seafood quickly in olive oil just until the edges are lighly browned. Remove and set aside. Add remaining olive oil and simmer vegetables for 2-3 minutes or until they just begin to soften. Add spices and just enough water to create a sauce. Add seafood to vegetables, being careful to not crush chunks of fish. Fill tortillas with the vegetable-seafood mix and arrange in a baking pan, coated with olive oil. Sprinkle with cheese and bake for 10 minutes @400 degrees. Serve over Spanish rice. |
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