Seafood Enchilada Recipe

Here's a seafood enchilada recipe, using basa fish. I love mexican food, but I don't like minced beef and I get tired of chicken, so using fish is an ideal way to ring the changes.

Seafood Enchilada Recipe
1lb (450g) basa fish fillet - cubed
1 tbspn lemon juice
chilli powder to taste
2 tbspns oil
1 large onion - peeled and finely chopped
1 red pepper - diced
1 yellow pepper - diced
175g (6oz) grated hard cheese
8 soft flour tortillas

Sauce
1 tbspn oil
1 onion - peeled and finely chopped
2 cloves garlic - peeled and crushed
1 tbspn chilli powder - to taste
1/2 tspn oregano
1 tspn cumin powder
400g (14oz) can peeled and chopped plum tomatoes

Heat your oven to Gas Mark 6, 200C, 400F and grease an ovenproof dish large enough to fit the wraps in one layer.

Put the basa fish into a dish and sprinkle over the lemon juice and chilli powder - 1 or 2 tspns according to taste. Stir round to coat thoroughly and set to one side.

Then make your sauce. Gently fry the onion and garlic until softened. Add the rest of the ingredients and simmer for about 20 minutes until the sauce is thickened.

Take a frying pan (skillet) and heat the oil - fry the onion and peppers until well browned - add the fish with it's marinade and fry off quickly until just cooked through.

Divide the mixture evenly between the tortillas and roll into a cigar shape.

Put the wraps into the dish, pour over the tomato sauce, sprinkle with cheese and bake in the oven for about 20 to 25 minutes, until browned.

You could easily substitute any white fish fillet in this seafood enchilada recipe, the taste really comes from the combination of spices used.

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