101 ways to cook fish #11 and 12= 2 amazing dishes!

As I sit here wheezing, waiting till it is time to do another nebulizer treatment, I thought I would share a few dishes I made last week that turned out amazing. If you have been following along, this is my attempt to find 101 new ways to cook all that fish residing in my freezers and not get tired of it.

Super Easy Salmon Noodle Casserole

3 cups dried egg noodles

2 cups frozen green peas

1 jar Alfredo sauce

1/2 cup milk

1 tsp dill weed

1 small salmon fillet, cooked and flaked.

2 TBS bread crumbs

1 tsp butter, melted

Boil egg noodles per instructions on package. Add frozen peas in last minute of cooking. Drain noodles and return to pot. Add Alfredo sauce and milk and dill, stirring well. Gently mix in salmon.

Transfer mixture to a greased 8x8 baking dish.

Mix bread crumbs and melted butter. Sprinkle over casserole and bake 25 minutes.

Simple, delicious, and quick.

Amazing Halibut Enchiladas

Oh my goodness....these were amazing. I think they are my favorite dish I have ever made....EVER! Just looking at this pick makes me want to whip up another batch right now even though it is 10pm. This is dish is going into regular rotation at our house and I hope your family enjoys it as much as mine did.

2 lbs of halibut fillets, skin removed

dash of garlic powder, salt, and pepper

1 bunch chopped green onions

1 green bell pepper, chopped

1/2 jalapeno, chopped

1/4 cup chopped cilantro

1/2 cup sour cream

1/4 cup mayo

2 cup shredded cheese

2 10oz cans red enchilada sauce

8 large flour tortillas

Season halibut fillets with garlic powder, salt, and pepper. Pan fry in a little oil until partially cooked. Chop halibut into bite size pieces.

In a medium bowl, mix mayo, sour cream, bell pepper, green onions, jalapeno, cilantro, and 1 cup cheddar cheese. Gently fold in halibut.

Grease 9x13 baking dish. 

Pour 1/2 can of enchilada sauce in dish. 

Pour 1 can of enchilada sauce in a bowl. Dip each tortilla in sauce, then fill with several spoonfuls of halibut mixture. Roll tortilla up and place in baking dish seam side down.

Repeat for remaining tortillas.

Pour all remaining enchilada sauce over enchiladas. Sprinkle with 1 cup of shredded cheddar cheese.

Cover with foil and bake at 375 for 45 minutes.

Enjoy with a side of Spanish rice and sour cream. Absolutely delicious.