Seafood Enchiladas with Green Mojo

Ingredients

• 1 pound Fresh sea bass fillets, skinless and diced
• 0.5 pound Large shrimp, peeled and deveined
• 0.5 cup Extra virgin Spanish olive oil
• 6 units Fresh garlic cloves, peeled
• 1 bunch Fresh Italian parsley, leaves only
• 2 tablespoons Sherry vinegar (Vinagre de Jerez)
• 2 units Shallots, finely minced
• 1.5 cups Manchego cheese, aged 6 months, grated
• 12 units Corn tortillas, high quality
• 0.5 cup Heavy cream
• 0.25 cup Toasted pine nuts(optional)
• 1 pinch Sea salt and white pepper

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Place a generous spoonful of the seafood mixture into each tortilla, roll tightly, and arrange seam-side down in a ceramic baking dish.

6. 6

   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.

7. 7

   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.

8. 8

   Garnish with toasted pine nuts and a drizzle of fresh olive oil before serving immediately on warmed plates.