Alaska Pollock Enchiladas with Green Herb Sauce
Wild Alaska pollock is baked with zucchini, rolled into tortillas, topped with green herb sauce and cheese, then baked until bubbly and golden.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 4 servings of enchilada
Ingredients
For the Alaska Pollock
- 1 1/3 pounds Wild Alaska pollock fillets
- 3 small zucchini, diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt, to taste
- Black pepper, to taste
For the Green Herb Sauce
- 4 inches cucumber, finely diced
- 1 large yellow tomato, finely diced
- 2 garlic cloves, grated
- 6 sprigs flat-leaf parsley, finely chopped
- 15 sprigs cilantro, finely chopped
- 8 basil leaves, finely chopped
- 1 celery stalk, finely chopped
- 7 tablespoons olive oil
- Juice of 1/2 lime
- Salt, to taste
- Black pepper, to taste
For the Enchiladas
- 3/4 cup cooked chickpeas
- 1/4 cup mascarpone cheese
- 6 flour tortillas (8-inch)
- 3 1/2 ounces grated Comté cheese
Nutrition Facts Per Serving*
| Calories | 560 |
| Protein | 40g |
| Carbohydrates | 34g |
| Fat | 29g |
| Saturated Fat | 9g |
| Cholesterol | 95mg |
| Sodium | 540mg |
| Fiber | 5g |
| Sugars | 5g |
| *Nutrition information is estimated and may vary based on ingredient brands and portion sizes. |
Preparation
-
Step 1 Bake the Alaska Pollock and Zucchini
- Preheat oven to 400°F.
- Place the Wild Alaska pollock fillets on a parchment-lined baking sheet.
- Scatter the zucchini around the fish and drizzle with olive oil.
- Season with cumin, paprika, salt, and pepper.
- Bake for 18 minutes, or until the fish flakes easily with a fork.
- Remove from the oven and set aside.
-
Step 2 Prepare the Green Herb Sauce
- Combine the cucumber, tomato, garlic, parsley, cilantro, basil, and celery in a medium bowl.
- Add the olive oil and lime juice.
- Season with salt and pepper and stir well to combine.
-
Step 3 Make the Filling
- Remove any skin from the cooked pollock and flake into large pieces.
- In a bowl, combine the roasted zucchini, any cooking juices, chickpeas, and mascarpone.
- Season lightly with salt and fold in the flaked pollock.
-
Step 4 Assemble the Enchiladas
- Spoon a generous portion of the pollock mixture onto the center of each tortilla.
- Roll tightly and place seam-side down in a baking dish.
- Repeat with the remaining tortillas.
-
Step 5 Bake and Serve
- Spoon 2 to 3 tablespoons of the green herb sauce over the enchiladas.
- Sprinkle evenly with the grated Comté cheese.
- Bake for 5 minutes at 400°F.
- Switch the oven to broil and cook for 1 to 2 minutes, or until the cheese is melted and lightly browned.
- Serve immediately with the remaining green herb sauce on the side.
Nutrition Facts Per Serving*
| Calories | 560 |
| Protein | 40g |
| Carbohydrates | 34g |
| Fat | 29g |
| Saturated Fat | 9g |
| Cholesterol | 95mg |
| Sodium | 540mg |
| Fiber | 5g |
| Sugars | 5g |
| *Nutrition information is estimated and may vary based on ingredient brands and portion sizes. |
