Wild Alaska Halibut Enchiladas Salsa Verde

This recipe is a customer favorite for good reason — wild Alaska halibut meets zesty salsa verde in these easy, flavor-packed enchiladas. They’re baked to golden perfection and ready in under 35 minutes — perfect for a weeknight dinner.
Photo and recipe courtesy of Alaska Seafood.

A pan of halibut enchiladas topped with salsa verde, melted cheese, and cilantro, featuring flaky wild Alaska halibut and golden edges.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4 (2 enchiladas each)
  • Yield: 8 enchiladas, about 2.5 oz halibut and 1 oz cheese each

Ingredients

  • 1/2 teaspoon each: garlic salt, lemon pepper seasoning and chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 lb. 4 oz. Alaska Halibut fillets
  • 1 Tablespoon olive oil
  • 1 can (about 18 to 19 oz.) green salsa (enchilada or tomatillo)
  • 1 can (2 oz.) diced green chiles (mild or hot, to taste)
  • 8 (7 to 8-inch size) corn or flour tortillas
  • 8 oz. shredded Pepper-Jack or Monterey Jack cheese
  • 1 can (15 oz.) seasoned black beans, drained
  • 1/2 cup chopped cilantro

Instructions

  1. Prepare halibut Blend garlic salt, lemon pepper, chipotle chili pepper and cumin. Sprinkle on all sides of halibut to season. Cook Alaska halibut in olive oil in a nonstick skillet over medium heat, just until fish is opaque throughout. Cool slightly; then break halibut into chunks.
  2. Prepare/bake enchiladas Preheat oven to 400°F (or 375°F if using a glass baking dish). Pour and spread 3/4 cup of the green sauce on bottom of a 9×13-inch pan. Heat a large saucepan to medium-high; pour in remaining green sauce and chiles. Cook, stirring occasionally, for 2 to 3 minutes, until hot. One by one, dip the tortillas in the sauce, place on plate, fill with about 1/8th of halibut chunks and  about 1/4 cup of beans. Sprinkle on 1 tablespoon cheese; roll up. Place enchiladas snugly next to each other in the baking dish. Pour the remaining sauce over the enchiladas; sprinkle with remaining cheese.  Bake 15 to 20 minutes, until sauce is bubbling and enchiladas are heated through. Sprinkle on cilantro when serving.
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