Willieboy and Nick's Salsa & Stuff
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Nick's Salsa Supremo

Killer Garlic Bean Dip

Camarones Diablo con la Cal (Devil Lime Shrimp)

Nick's Arroz Mexicanos
(Mexican Rice)

Patatas Perezosas Del Hombre (Lazy Man Potatoes)

Simply Sauted Vegies

Peterson's Enchiladas del Halibut


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Wheelan's Enchiladas del Halibut

Estimated prep and cook time: 4 Coronas

Ingredients stuff for inside the enchilada:
1/2 lb. or so of fresh halibut
1/2 cup mayonaise
3/4 cup of sour cream
2 cups grated cheese
3 oz. sliced olives
3 to 4 cloves of minced garlic
1/2 large yellow onion diced
cup of chopped green onion
1 doz. corn tortillas

Ingredients enchilada sauce:
2 Tbs. Hot Mexican Chili Powder
4 Tbs. cooking oil
3 Tbs. flour
1 tsp. cumin
1 tsp. garlic salt
5 oz. chicken stock

What to do:
Start with something easy. Heat up the oil- medium heat. When it's nice and hot dip your tortillas in for about 5 seconds each size. The purpose of this is to make them pliable. stack them on a plate with a paper towel between each one.

The stuffing: heat a medium sized pot of water to boil. Add a teaspoon of sugar to the water. when boiling - drop the fish in to par boil- it will do so pretty quickly- turning the meat white it will be somewhat flaky. Dump it to a strainer and let it rest. Next mix the mayo, sour cream, grated cheese, olives, 3/4 of your cup of green onions, garlic and yellow onion in a bowel. Chunk the halibut up and mix in.

The sauce: Heat 1/4 cup of oil nice and hot in a sauce pan. Dump in the chili powder and cumin and stir until it looks like it's cooking pretty good. It'll turn a deep red . Now we'll make a Roux (pronounced "Rue") by stirring in the flour. This will make it kind of pasty- you don't want it too thick though. Now add the chicken stock- reduce heat to low and let it "reduce down to a nice gravy sauce.

Finally: Spray an 18" cooking pan with a thin coat of vegetable spray. Put a thin coat of enchillada sauce on the bottom. Take a tortilla and lay it in the pan. Add a scoop of stuffing, roll the tortilla up and go onto the next. Pack 'em in tight. When all done, drizzle/spread the rest of the sauce over the top. Sprinkle with green onion and cheese. Preheat the oven to 325 degrees and bake for 1/2 hour or until cheese is bubbly.

¡Es listo servir!


A good sized halibut caught off Santa Cruz island, CA. Proudly held by John Waltz, skipper of the Nana Nana.
A spicy blend of chili and red pepper and other seasonings to add zest to Mexican-style dishes.
The dried, ground seed of the annual of the parsley family, Cuminum cyminum L.