Added on Thursday, June 11, 2009  Fish Post

Mahi Enchiladas Rancheros 2009

1 pound mahi fillet cut into four 4-ounce servings

1 large white or yellow onion

1 large green pepper

1 fresh green chili (Anaheim)

2 cans of Mexican-style diced tomatoes

1 tablespoon Texas Pete (or favorite sauce)

4 cloves fresh garlic minced

4 flour tortillas (8-inch size)

1 small bag Mexican-style cheese

cooking oil

To start, you should julienne the onion and peppers, as they will be sautéed in a large skillet. 

Use a little cooking oil in the large skillet, and then add the onion, green pepper, chili, and garlic. Be sure to stir often. 

Once they begin to show color (browning), add the two cans of diced tomatoes (juice and all) and Texas Pete. Let it simmer for 20 minutes. 

While this is cooking, move to the fish. This recipe calls for mahi, but if mahi isn’t readily available, you may use any fish you like. 

Whatever your fish choice, it will need to be pre-cooked prior to adding to tortillas. You may choose to grill, blacken, or broil, but I prefer grilled. 

Once the mahi is cooked, prepare the enchiladas by using a large Pyrex glass dish.

Lay the tortillas out one at a time, and then add one piece of fish, cheese, and a dollop of sauce. When all the ingredients are added, roll up each tortilla.

Take the rolled tortillas and lay them next to each other in the glass dish. Cover all of them with sauce and finish by sprinkling liberally with cheese. Bake at 400 degrees for approximately 15 minutes (could be less depending on your oven).

Be creative, eat fresh, and have fun!

Chef Danny H.

Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life.  He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.