Tangy Tomatillo-Sauced Fish Enchiladas

Page 174

Cuisine: Mexican | Course Type: Main Courses

(1 review)

View photos (1)

Tags: essential simmered tomatillo-serrano sauce

Recipe Reviews

I had high hopes for this dish when I tasted the Essential Simmered Tomatillo-Serrano Sauce, the first component that must be made – it was fabulous. Consisting of roasted tomatillos and serranos and caramelized onions and garlic, it was tangy, spicy, and a little sweet and smoky at the same time.

Unfortunately, the filling of boiled potatoes and poached fish in combination with the corn tortilla was beyond bland and texturally one note – soft. The tomatillo sauce that‘s used in the filling and served on top of the enchilada with some Thick Cream (or low-fat sour cream in my case) stirred in saved this dish. It was also helped by fresh coriander and crunchy radish garnishes but it needed a lot more of these to have much impact. I served this with a crunchy slaw with a tangy lime dressing and this helped.

Despite the serving not being large, I didn’t find this as light a meal as the author says; I think it would be much better without the potatoes.

(0) comment (1) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.