Serves 4

Sauce recipe

  • 1/2 cup olive oil
  • 1/4 cup lime juice
  • 1/4 tsp salt
  • 1/2 garlic clove
  • Grind of pepper
  • pinch of cumin
  • splash of honey (I had previously put agave as part of this recipe which you can still use because it is in such a small amount, but for those preferring to avoid it completely you can use honey)
  • small handful cilantro

Blend all together in a food processor.



  • 4 Spelt or brown rice tortillas
  • ½ pound Alaskan halibut
  • 1 bottle 505 organic green chili sauce
  • 1 yellow onion
  • 2 green zucchini squash
  • 2 yellow zucchini squash
  • 1 red bell pepper
  • 1/2 tsp cumin
  • 1/2 block grated goat cheddar cheese
  • 2 scallions
  • avocado
  • 1 lime (optional)


  1. Cover halibut with salt, pepper and olive oil. Bake at 350 for 30 minutes
  2. Chop zucchini, bell pepper and onion.
  3. Sauté vegetables with olive oil, salt, pepper and 1/2 tsp ground cumin until soft. Set aside
  4. Pre-heat oven to 350
  5. When the halibut is done, pull apart into strands. Set aside
  6. In a glass dish, pour a little enchilada sauce to cover the bottom of the pan
  7. Combine halibut, vegetables and grated cheese in a tortilla. Add small but equal amounts of enchilada sauce and cilantro lime sauce over the halibut.
  8. Roll and place creased side down.
  9. Grate cheese over the tops of the enchiladas.
  10. Bake for 20 minutes at 350.
  11. Remove and add the rest of the cilantro lime sauce over the top of the tortillas. Chop scallions and cilantro and add to the top. Place a dollap of sour cream in the middle and add a slice of avocado.

I prefer to order Alaskan halibut from Vital Choice because it tests very low in mercury and you can get a deal on larger orders.


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