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Smoked Halibut Enchiladas Recipe

Let spices and smoke come together for a crazy delicious Mexican inspired recipe. Smoked Halibut Enchiladas are a blend of charred tomatillos, fresh peppers, and flaky fish for an authentically rich recipe.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 servings
Calories 499kcal


For the Smoked Halibut

  • 2 lbs Halibut
  • 1 tablespoon Cumin
  • 1 teas Coriander
  • 1 teas salt
  • ¼ teas paprika
  • ½ black pepper
  • Cedar Planks

For the Tomatillo Salsa

  • 6 Tomatillos peeled
  • 4 Hatch Chiles
  • 1 tablespoon Cumin Seed
  • 3 cloves Garlic chopped
  • Salt and Pepper
  • 2-4 tablespoon Cilantro
  • 2 - 3 cups Chicken broth
  • 1 Lime for Juicing

For the Enchiladas

  • 3 ears corn husks folded back and silk removed
  • 1 can black beans drained and rinsed
  • ½ cup Sour Cream
  • 1 cup tomatilla salsa
  • Large Tortillas
  • 4 oz pepper jack cheese or cheddar cheese shredded
  • Cherry tomatoes pickled onions, cilantro, sour cream and sliced avocado for garnish


For the Smoked Halibut

  • Soak the smoking planks as directed on the package instructions before prepping grill.
  • When ready to smoke, prep your grill for indirect heat.
  • Pat the halibut dry and arrange on the cedar planks, skin side down.
  • Combine the cumin, coriander, salt, paprika and pepper in a bowl. Sprinkle a heavy coat evenly over the halibut.
  • Place the cedar planks on the cool side of the grill. Cover and smoke until the halibut temps at 140 or flakes easily with a fork. Set aside.

For the Tomatillo Salsa

  • In a heavy-bottomed pot, roast tomatillos and hatch peppers over medium-high heat until blistered on all sides. Add cumin seeds and garlic to pan and cook 30 seconds, until fragrant. Remove from the pot and transfer to a food processor or blender. Add the cilantro and season with salt and pepper.
  • Pour in 1 cup chicken broth and pulse until pureed.
  • Return to the pot, over low heat and add the lime juice and 1 cup chicken broth. Allow the salsa to simmer and thicken 30 - 45 minutes, adding additional broth if needed. Season well with salt and pepper.
  • Remove the salsa from the pot and store in an airtight container in the fridge. Salsa can be made up to 3 days ahead.

For the Enchiladas:

  • Preheat the oven to 375.
  • Char the corn on the grill on all sides. Allow to cool before removing the kernels from the cob.
  • Mix the corn and the beans in a large bowl.
  • Whisk the sour cream and tomatillo salsa together in a bowl. Add ¼ cup to the bowl with the corn.
  • Flake the halibut into the bowl with the corn and mix all to combine.
  • Slather a spoonful of the fresh tomatillo salsa over the bottom of baking dish.
  • Working one at a time, quickly toss the tortillas in the fresh tomatillo salsa and fill with halibut mix. Roll snuggly, with the seam pressing against the side of the pan.  Repeat until the halibut mix has been evenly distributed in tortillas to fill the pan, pressing each tortilla against the next to keep them rolled.
  • Pour the sour cream tomatillo salsa mix over the top. Sprinkle with cheese and bake until the cheese is browned and bubbling, about 30 - 35 minutes.
  • Remove from oven, allow to cool 5 minutes before garnishing with additional charred corn, beans, cilantro, sliced avocado and chopped tomatoes.
  • Serve hot with additional tomatillo salsa if desired.


Calories: 499kcal | Carbohydrates: 28g | Protein: 55g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 151mg | Sodium: 809mg | Potassium: 1778mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1590IU | Vitamin C: 82.3mg | Calcium: 326mg | Iron: 4.1mg