Mahi-Mahi Enchiladas
One of the problems of cooking good Mexican Styled food, is the many ingredients. I've been on a Mexican Food kick lately, and made a bunch of the Enchilada Sauce, Lime Sour Cream, and Roasted Peppers ahead of time, in a large quantity. Because I didn't have to make these up separately for each of the dishes I made, the whole process was a lot easier.Of the 5 different things I've made in the last few days, I think that this is my favorite. It would also be real good by substituting either shrimp or chicken for the Mahi-Mahi, Either of these items will add a little more texture to this recipe.
I'm sure you'll notice that the cheese doesn't look shredded, that's because it isn't. I inadvertently purchased sliced Monterey jack cheese, instead of a chunk. I had to re-stack up the pieces, without the paper, and slice it thin. Sometimes you've just got to punt.
- 1 1/2 Pounds Mahi Mahi
- 2 Tablespoons Vegetable Oil
- 2 Tablespoons Butter
- 1/2 Large Red Bell Pepper, cut into strips
- 1/2 Large Green Bell Pepper, cut into strips
- 3 Tablespoons Butt Kickin' Blacken, Southwest Blend
- 4 12" Flour Tortillas
- 1 Quart Enchilada Sauce
- 8 Ounces Monterey Jack Cheese
- 1/4 Head Lettuce
- 1 Large Ripe Tomato
- 16 Ounces Lime Sour Cream
- Plenty of Sam Adams
- Southwestern Rice with Beans
Place the oil and butter in a Teflon pan and melt over medium heat. When the butter has melted, Add the chopped vegetables, and blacken. Cook over medium heat for about 7 minutes. Add the Mahi and continue to cook until the Mahi has lost it's pink color. Set this in a bowl, while you prepare the Enchiladas. Place the pan back on the stove without wiping it clean.
Mahi-Mahi Enchiladas
Serve with South West Rice with Beans, Shredded Lettuce, Chopped Fresh Tomatoes, and Lime Sour Cream. Of course you should also keep plenty of Sam Adams on hand to handle the heat.
If you like this recipe, you might also like these:
Lime Sour Cream
Bacon Wrapped Mahi - Mahi
Mahi-Mahi Quesadillas
Grilled Red Snapper