Some of us are well into the liturgical season of Lent. For those who observe this season of sacrifice, prayer, and giving, it can be a wonderful time. Prior to about the last 25 or 30 years, the emphasis was on the sacrifice portion. “What are you giving up for Lent?” was the question of the day every Ash Wednesday. Fortunately, prayer and giving now receive equal emphasis. One thing that remains the same as it was in the 12th century is meatless Fridays – though now it is no longer year-round.
When I was a child, meatless Fridays were fish stick Fridays. Occasionally there was the frozen cheese pizza or spaghetti with marinara sauce, but fish sticks were the norm. I have nothing against fish sticks, but there are so many better ways (in terms of taste and nutrition) to enjoy fish. A lot of home cooks know that introducing fish into the family menu can be difficult when you have a fish-hater in the house. I love fish and try to find as many recipes as I can that will make it palatable to my non-fish eater. The one that fits the bill perfectly for us is halibut enchiladas. This is a great recipe because it’s easy to make and delicious. Even my fish-hater loves halibut enchiladas.
Best of all, you can sneak in a lot of nutritional value in this firm white fish. According to The World’s Healthiest Foods (www.whfoods.com), halibut is an excellent source of “high quality protein… rich in significant amounts of a variety of important nutrients including the minerals selenium, magnesium, phosphorus and potassium; the B vitamins B12, niacin, and B6; and perhaps most important, the beneficial omega-3 essential fatty acids.” So with the combination of taste, ease of preparation, and nutritional value, there’s no reason to not try this recipe.
8 flour tortillas
1 lb. cooked halibut, flaked (I prefer to poach it in white wine, but use the cooking method that suits your family’s taste)
½ cup chopped onion
½ cup sour cream
1 cup shredded Cheddar cheese
2 Tbsps. snipped fresh parsley
1 tsp. salt
¼ tsp. ground black pepper
14 oz. can of enchilada sauce
Sour cream, chopped onion, shredded Cheddar cheese, and lime wedges for garnish
Combine halibut, onion, sour cream, cheese, parsley, salt, and pepper in a medium mixing bowl. Cover and set aside. Heat the enchilada sauce to lukewarm and pour it in an 8- or 9-inch pie plate. Dip each tortilla in the sauce to coat both sides, as you are about to use it. Spoon about ¼ cup of the halibut mixture onto each tortilla and roll the tortilla around the filling, closing the ends as you roll. Arrange the enchiladas in an ungreased oblong baking dish (9x13 should be large enough). Pour the remaining sauce over the enchiladas. Cook uncovered in a preheated 350˚ oven until bubbly, about 20 minutes. Serve with desired garnishes.