Smoked Salmon and Halibut Enchiladas with Salsa Verde

Ingredients:

8oz Alaska Smokehouse Smoked Salmon, drained, skin removed, and flaked

16oz fresh halibut fillets

1/2 teaspoon garlic salt

1/2 teaspoon lemon pepper seasoning

1/2 teaspoon chipotle chili powder

1 teaspoon ground cumin

1 tablespoon olive oil

1 can (18 or 19oz) green salsa (enchilada or tomatillo)

1 (2oz) can diced green chiles (mild or hot, to taste)

8 corn or flour tortillas, 8" size

8oz shredded Pepper-Jack or Monterey Jack cheese

1 (15oz) can black beans, drained

1/2 cup chopped fresh cilantro

Procedure:

Mix spices together in a small bowl, then sprinkle about half the mixture onto the halibut fillets.

Heat a non-stick pan on medium heat and add in olive oil, then cook the halibut fillets until fish is just turned opaque throughout, about 3-4 minutes per side.

Let the halibut cool, then break into large chunks.

Use the remaining seasoning to season the smoked salmon, then mix the salmon and halibut together and set aside.

Preheat the oven to 400F for a ceramic or metal dish, 375F for a glass baking dish.

Pour 3/4 cup of the green salsa onto the bottom of the baking dish (should be around 9"x13" in size).

Heat a large saucepan on medium-high, then pour in the remaining green salsa and the chiles.

Cook for 2-3 minutes, stirring occasionally, until the sauce is hot.

One by one, dip the tortillas into the sauce, then place them on a plate.

Fill the tortillas with about 1/8th of the seafood mixture and 1/4 cup of black beans, then sprinkle on 1 tablespoon of the shredded cheese.

Roll the tortilla up and place seam side down in the baking dish.

Repeat with each tortilla, then pour the remaining sauce over the enchiladas in the baking dish.

Sprinkle the remaining cheese over the enchiladas and bake for 15-20 minutes, until the sauce is bubbling and the enchiladas are heated through.

Let rest for 5 minutes, then garnish with cilantro and serve hot.