A healthy Mexican Enchilada meal with tender pieces of white fish, saucy tomato chiptole sauce and a side of salad. This meal can be served with Mexican red rice and beans to bulk up.
To be honest this sauce is so delicious it is perfect with any protein like grilled chicken or tofu even roasted butternut, sweet potatoes, cauliflower will be really good and hearty. This sauce is fairly simple and most ingredients are pantry staple if you do a lot of cooking. Hope you give it a try, if you do share on Instagram and let me know what you think.Would love to see your beautiful creation.
-Meera x
Chipotle Enchilada with Chilean Sea Bass
Ingredients
- 2 tablespoons olive oil
- 1 medium-large onion, sliced
- 4 cloves garlic, minced
- 1 tsp ground cumin seeds
- 1 bay leaf
- 1 teaspoon oregano, preferably Mexican
- ½-1 can (7 oz) chipotle peppers in adobo sauce, use to your heat tolerance
- 2-3 tablespoons pomegranate molasses or maple syrup, use as needed to balance the heat
- 1/4 cup cream, regular or plant based
- 1 (28 oz) can whole Italian tomatoes, chopped or preferably blended
- 1 ½ lbs sea bass or any firm white fish (halibut, cod, snapper)
- 8–12 (6”) corn or flour tortillas
- To Serve
- 1 mango diced
- 4-6 cups baby spring greens, organic
- 2 green onion, thinly sliced
- 1 avocado, diced
TOPPING SUGGESTIONS
- crumbled cojita cheese or crumbled feta
- sliced jalapeno
- 2 tbsps lime juice
- 1/2 cup pomegranate
- chopped cilantro leaves
Instructions
- In a large saucepan warm the olive oil, add the bay leaf, and allow it to sizzle. Add the chopped onions and garlic and saute for 8-9 minutes until soft and translucent.
- Next add the canned chopped tomatoes, oregano, ground cumin, pomegranate molasses or maple syrup and chipotle peppers with adobo sauce. Mix all and bring it unto a boil. Reduce and simmer the sauce for 7-8 minutes. Now and the cream and bring it back to a boil to heat through.
- Slice the fish. You can steam or pan fry the fish pieces. I prefer steaming the fish for 5-6 minutes until they are completely cooked through.
- Meanwhile warm a skillet/griddle or frying pan. Place the tortilla on a griddle and cook until they are toasty and get a few brown spots, about 2-3 minutes on each side. Dredge the tortillas in the hot chipotle-tomato sauce to coat the tortilla completely with sauce, you may have to do it couple of times. Use tongs for easy dredging.
- Place the tortilla on plate, place some of the cooked fish and fold. Serve topped with cheese, spring onions with salad on the side and toppings suggested.
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