Ask the Expert:
Since the late 1980’s Scott Leysath has been recognized as a
leading authority on proper preparation of fish and game. Building
on a corporate restaurant management background, Leysath opened his
own Sacramento, California restaurant in 1987. Along with innovative
fish and game items on the daily menu, he invited sportsmen to bring
in their bagged fish and game so he could show them how it is supposed
to taste.
Short Attention Span Cooking:
Chef Leysath appears at numerous outdoors/sportsman and food expositions
where he entertains attendees with his subtle wit and culinary mastery.
He practices what he calls “short attention span cooking”,
knowing that learning is an active process and that guests not entertained
will move on to other venues. In a period of less than one-hour, Scott
will prepare up to ten fabulous fish and game dishes, encouraging
guests to devour each one as it is prepared.
TheSportingChef.com
Scott’s web site, TheSportingChef.com, receives tens of thousands
of visitors each month. The web traffic increases dramatically during
the hunting seasons, often with over two hundred thousand hits per
month. This is testimony to the fact that many hunters are at a loss
as to what to do with their game. Too often, those that hunt do not
eat that which they harvest. Part of being a responsible sportsman
requires making the best use of our bagged fish and game.
Recipe of the Week!
Fish Enchiladas
©Scott Leysath, The Sporting Chef
Fish Enchiladas
You can stuff just about any type of fish inside an enchilada. Any
flaky fish will work well. This recipe also works well with
left over fish. Serve with shredded lettuce, rice and beans.
4 servings
2 tablespoons vegetable or peanut oil
8 corn tortillas
2 cups cooked fish, broken into large chunks
1 cup sour cream
1 1/2 cups fresh salsa (I like green chile salsa for
this recipe)
1/2 onion, minced
*** salt and pepper
2/3 cup grated jack cheese
1 avocado; peeled, seeded and diced
1/4 cup black olives, chopped
1/4 cup fresh cilantro leaves, chopped
Heat oil in a medium skillet
over medium heat. Heat tortillas in oil, a few seconds each side,
and then transfer tortillas to a plate lined with paper towels
to drain.
Gently toss the cooked fish with half of the sour cream,
1/2 cup of the salsa and the minced onion. Season with salt and pepper.
Place equal portions of the fish mixture in the middle of each tortilla
and roll tortillas up around the filling. Place stuffed tortillas,
seam side down, in a lightly greased casserole dish. Keep the tortillas
close to each other in the dish so that they remain sealed during
baking. Mix cheese with remaining salsa and spread over enchiladas.
Bake in a preheated 375 degree oven for 20 – 25 minutes. Remove
from oven and top with remaining sour cream, avocado, black olives
and cilantro before serving.
Patties can be grilled, broiled or
pan-seared. Serve on a bun with fresh tomato, lettuce, red onion
and Cilantro-Lime Mayonnaise.
