Chilaquiles is a traditional Mexican dish that incorporates lightly fried corn tortilla quarters as the basis of the dish. This recipe for fish chilaquiles is made with fresh halibut for a seafood variation of the Mexican culinary favorite. Shredded halibut fillets are layered into the bottom of a baking dish to which is added salsa verde and freshly chopped cilantro. Topped with sour cream and then a layer of tortilla strips, the finishing touch is a healthy layer of cheese and a dash of chili. Baked until melty and golden, this dish will satisfy all your cravings.
- 500 grams halibut fillets
- ground black pepper (freshly)
- 3 1/2 ounces salsa verde
- 2 tablespoons cilantro (chopped)
- 200 grams sour cream
- 5 tortillas (either corn or flour, cut into strips)
- 125 grams cheddar cheese (grated)
- 1 chili peppers (sliced into rings)
- Preheat the oven to 180 degrees Celsius.
- Lightly grease an oven-proof baking dish.
- Boil a pot of water, lightly salt it, and add the fish for about 3 minutes. Remove and shred.
- Transfer the shredded fish to the bottom of the baking dish and salt and pepper to taste.
- Pour the salsa verde and cilantro on top of the fish. Then spread on the sour cream.
- Lay the tortilla strips down next, making sure they’re pressed into the sauce.
- Finish with the cheese, more ground black pepper to taste, and chili pepper.
- Bake 30 minutes or until bubbling and golden.
PER SERVING *
|Calories1320Calories from Fat560|
|% DAILY VALUE*|
|Calories from Fat560|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.