Kingfish Enchiladas

Recipe View Marinate the Fish: In a bowl, combine the cubed kingfish with the Italian dressing. Ensure all the fish is coated. Let it marinate for at least 30 minutes to allow the flavors to meld. (30 minutes)

Recipe View Prepare for Baking: Preheat your oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking pan to prevent sticking. (5 minutes)

Recipe View Sauté and Combine: Heat the olive oil in a non-stick frying pan over medium-high heat. Add the diced onion and green bell pepper and cook until softened, stirring occasionally. This should take about 5-7 minutes. (7 minutes)

Recipe View Add Fish and Salsa: Dredge the marinated fish in the flour, shaking off any excess. Add the floured fish to the pan with the vegetables and cook until the fish is tender and cooked through, approximately 5 minutes. Stir in half of the jar of salsa and remove the mixture from the heat. (10 minutes)

Recipe View Assemble the Enchiladas: Spoon the fish mixture evenly into the flour tortillas. Roll each tortilla up tightly and place it seam-down in the prepared baking pan. (10 minutes)

Recipe View Top and Bake: Spoon the remaining salsa evenly over the enchiladas in the pan. Sprinkle the shredded Cheddar cheese generously over the top. Bake in the preheated oven for 15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through. (15 minutes)

Recipe View Serve: Let the enchiladas cool slightly before serving. Garnish with extra salsa, sour cream, or your favorite toppings for an extra touch of flavor.