Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:3/4 lb. tomatillos -- (about 8), husked &
washed
2 small -- fresh, hot green
chiles (such as
serranos), stems
removed,seeded,
deveined & chopped
2 cloves garlic -- chopped
1 tablespoon vegetable oil
1 1/2 cups fish stock or defatted reduced-sodium
chicken stock
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro
salt to taste
FILLING
1/2 pound fish fillets -- such as grouper,
snapper or sea
bass, skin removed
6 ounces boiling potatoes -- preferably Yukon
Gold (2 small),
peeled & cut
into1/2" cubes
TORTILLAS & GARNISHES
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro -- plus 8 sprigs for
garnish
8 steamed corn tortillas
3 tablespoons crumbled or grated Mexican _queso_an~ejo_
4 radishes -- chopped or cut into
match sticks |
Preparation:
To prepare sauce: Preheat the broiler. Place tomatillos on a bakingsheet and broil, 4 inches below the heat source, until soft and blackenedin spots, about 4 minutes. Turn and broil on the other side. Scrape thetomatillos and their juices into a blender or food processor. Add chilesand garlic and process to a smooth puree. Heat oil in a medium-sized saucepan over medium-high heat. Whenhot enough to make a drop of the puree sizzle, add it all at once. Stirfor several minutes as the puree thickens and darkens, then stir in stockand sour cream, reduce heat to medium-low and simmer until thickened tothe consistency of heavy cream, 20-30 minutes. Remove from the heat, stirin cilantro and season with salt. Reserve 1/2 cup for the filling. (Thesauce can be made ahead and stored, covered, in the refrigerator for up to24 hours.)To prepare filling: Fill a small saucepan halfway with lightly saltedwater; bring to a boil over medium heat. Add fish fillets, reduce heat tolow and poach until the fish flakes easily, 5-10 minutes, depending on thethickness of the fillets. Remove the fillets with a slotted spoon, thenadd the potatoes and simmer until tender, about 5 minutes. Drain. Flakethe fish into a small saucepan, add the potatoes plus the 1/2 cup ofreserved sauce, cover and set aside.To finish dish: Bring the remaining sauce to a simmer over low heat andwarm up the filling. Mix onions with chopped cilantro and set aside. Make the enchiladas one at a time: lay a warm tortilla on a warmindividual plate, spoon a portion of the filling across one side, foldover, ladle on a portion of the sauce and sprinkle with cheese, theonion-cilantro mixture and radishes. Garnish with a sprig of cilantro andserve immediately. |
