White fish and shrimp with a Spanish-style green garlic and herb sauce.
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Prepare the Green Mojo by emulsifying the olive oil, garlic, parsley, and sherry vinegar in a high-speed blender until a vibrant, smooth green sauce forms.
In a cold sauté pan, sweat the minced shallots in a tablespoon of olive oil until translucent, then increase heat and quickly sear the diced sea bass and shrimp for 2 minutes; they should remain slightly undercooked.
Deglaze the seafood pan with two tablespoons of the Green Mojo and a splash of heavy cream, then fold in half of the grated Manchego cheese until a thick, cohesive filling forms.
Lightly flash-fry each corn tortilla in 350°F oil for 5 seconds per side to soften, then drain immediately on paper towels to ensure they remain pliable without breaking.
Place a generous spoonful of the seafood mixture into each tortilla, roll tightly, and arrange seam-side down in a ceramic baking dish.
Whisk the remaining heavy cream into the rest of the Green Mojo sauce to create a rich topping, then pour evenly over the assembled enchiladas.
Top with the remaining Manchego cheese and bake at 375°F (190°C) for 12-15 minutes until the sauce is bubbling and the cheese has formed a golden crust.
Garnish with toasted pine nuts and a drizzle of fresh olive oil before serving immediately on warmed plates.
