Northern Pike (Fish) Enchiladas

  1. Thaw fish in room temperature water batch (if frozen)
  2. cook dirty rice (ours takes 25 minutes)
  3. while dirty rice is cooking - nan fry the fish at medium heat until nicely donenalt to taste when donenover on plate to keep warm / moist
  4. preheat oven to 350 F
  5. when rice is finished cooking - turn heat off - leave in panndd can of coconut milk to ricentir well - and leave uncoverednafter about 5 minutes - it should be a good creamy mixture
  6. place all the shells out & divide the fish onto the center of eachndd enough rice mix to make the enchilada fullnbout 3/4 cup for a 10" shell... or whatever you can manage to keep inside while rollingnold left & right edges of shell on top of fish/rice & roll away from you - naking a nice packaged enchilada
  7. oil baking pans with high-heat coconut oilnlace enchiladas on pannwe put 2 for our son that will have the vegan cheese)nwe put the remaining 6 to 8 on another with shredded 'real' cheese)
  8. add alternating red & green enchilada sauce over the cheesenmake a mexican flag ?)
  9. bake at 350 F for 30 minutes
  10. Set aside for a few minutes - and servenf more spice / heat is desired - folks can add the tabasconjalapeno to top the green stripe & chipotle to top the red stripe)
  11. Serve with your favorite beverage. nhite wine is good - but we prefer:npotted Cow (New Glarus Brewery) (Only in Wisconsin)

coconut oil regular, coconut oil, rice, enchilada sauce, enchilada sauce, coconut milk, vegan cheese, salt, tabasco chipotle, tabasco jalapeno, flour tortillas

Taken from www.yummly.com/recipe/Northern-Pike-_Fish_-Enchiladas-1863647 (may not work)

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