Home / Captain's Blog

Captain's Blog: Tales and Good Eats from our Back Deck to Yours

Going out to Sea

As the Sword leaves the breakwater and drops her stabilizers, we consider our options. Fishing close to town means that we will need to compete with the rest of the fleet.

Fishing further out means there will be heavy weather and added risk to the boat and crew. I came of age in Alaska and I have come to love its wild freedoms. The open ocean draws us out of cell service and away from the competition. Finding a school of salmon without another boat in sight is our ultimate challenge.

Alaska Halibut Enchiladas Salsa Verde

Alaska Halibut Enchiladas Salsa Verde

SERVES 4 (2 enchiladas each)

PREP TIME 20 minutes

COOK TIME 20 minutes



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



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.

Preheat oven to 400oF (or 375oF if using a glass baking dish).  Pour and spread 3/4 cup of the green sauce on bottom of a 9x13-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.



Nutrients per serving (1 enchilada): 411 calories, 15g total fat, 7g saturated fat, 33% calories from fat, 76mg cholesterol, 27g protein, 40.5g carbohydrate, 4g fiber, 1288mg sodium, 303mg calcium and 520mg omega-3 fatty acids.