Seafood Tortilla Lasagna

I did not like last night’s dinner, but Jim did, so I will add it to the blog.   It might have been that the fish was not flaky enough.  This recipe comes from Penzeys catalogue.  It serves 8-12, and yes we have leftovers. 

Ingredients:

1 12 oz jar picante sauce or salsa (I used salsa from Costco, Mango with Peach)

1 ½ # halibut or other white fish (I used Tilapia)

1 t granulated garlic powder

4T EVOO

1/3 C flour

1 ¾ C chicken broth

½ C half & half, cream or 2% milk

1/8 t cayenne pepper

10-15 tortillas

2-3 C shredded cheese (cheddar, Colby or Mexican blend)

Directions:

1.       Preheat oven to 375 degrees. 

2.       Place sauce or salsa in a blender and puree until smooth.

3.       Cut the fish into roughly 1” cubes.  Heat 2 T EVOO in a large, heavy skillet.  Add the halibut and garlic and cook until the halibut is opaque.  Remove the fish from the pan and set aside.

4.       Add 2 T EVOO to the pan.  Add the flour and stir continuously to make a smooth paste.  Add the broth a bit at a time and stir until thickened.  Reduce the heat to low and add the cream, cayenne and the pureed salsa.  Cook until heated through. 

5.       Spray a 9x12 pan with the cooking spray and spread a layer of sauce.  Top the sauce with a layer of tortillas and then the fish.  Repeat with another layer and top with cheese.  Bake at 375 for 30 – 35 minutes. 

I served with a simple salad of lettuce.  You can see that depending on the sauce or the fish this recipe could have many different flavors.  Also the originator of the recipe is from Alaska.  Interesting that she used grangulated garlic.  I bet if you do not have grandulated garlic that one clove fresh would be the substitute.