Tangy Tomatillo-Sauced Fish Enchiladas

Page 174

Cuisine: Mexican | Course Type: Main Courses

(1 review)

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Tags: essential simmered tomatillo-serrano sauce

Recipe Review

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.

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