Bluegill Enchiladas






Ingredients:
• 1 lb. bluegill filets, skin removed
• Court Bouillon or fish stock
• 1 cup chopped onion
• 1/2 cup water
• 1 can (10 oz.) mild enchilada sauce
• 1 can (10 oz.) hot enchilada sauce
• 2 cups shredded Cheddar cheese, divided
• 1/4 cup black olives, divided
• 3 hard cooked eggs, chopped, divided
• 1 can (4 oz.) chopped green chiles, drained
• 8 flour tortillas (8-inch)
• 1 cup shredded Monterey Jack cheese

Method:
Poach fish fillets in broth. Drain and discard poaching liquid. Cool fish slightly. Remove skin and bones; flake meat. Set aside.

Heat oven to 350 degrees. In small skillet, combine onions and water. Bring to a boil, reduce heat, and simmer for 3 minutes. Remove from heat and drain. Set onions aside.

In same skillet, combine mild and hot enchilada sauces. Cook over medium heat until hot. In medium mixing bowl, combine fish, onions, 1 cup Cheddar cheese, ½ cup olives, 2 chopped eggs and the chiles.

To assemble enchiladas, dip each tortilla in warm sauce. Place in 13 x 9-inch baking dish. Spoon ½ cup fish mixture down center of each tortilla and roll up. Pour remaining sauce over enchiladas. Cover dish with foil and bake for 30 minutes until hot and bubbly around edges. Remove foil and sprinkle remaining Cheddar cheese and Monterey Jack cheese. Top with remaining olives and egg. Re-cover and bake for 5 to 10 minutes, or until cheeses are melted.

Notes:
The original recipe calls for the fish to be poached in Court Bouillon (also known as fish stock), a seasoned poaching broth often made with carrots, celery, lemon, garlic, and herbs. I poached my bluegill filets in a simple stock using Italian Seasoning, diced onion, and lemon.

My final product was too spicy hot. I’m not sure if it was the enchilada sauce or the chopped green chiles. If you like spicy, make the recipe as shown. I’ll have to back off the heat somehow if I make this again.

This was a pretty good enchilada, but the flavor of bluegill was totally lost among the sauce and chiles. If you want a good fish recipe, I’d skip this one. The original recipe is Bass Enchiladas which would be a good way to use a lesser quality piece of fish.

Make this recipe easier by skinning your fillets before poaching.