Recipe: For Terri- Seafood Enchiladas

I have never tried it at either of those two places but here's a recipe for you:

Seafood Enchiladas
Any combination of fresh seafood works well, the secret is to not over-cook the seafood before you roll it in the tortilla.
INGREDIENTS:
Halibut, fresh 3 cups, medium large diced
Shrimp 1 1/2 cups, peeled & deveined
Scallops 1 1/2 cups
Salmon, fresh 2 cups, medium large diced
Salt to taste
Butter 2 oz.
Fresh Ground Pepper to taste
Fresh Garlic 1 Tablespoon - minced
Green Onion 4 Tablespoons - small diced
Mexican Style Shredded Cheese 6 oz.
Tomatillo Sauce* 1 1/2 Cups
Corn Tortillas 10-12 each
DIRECTIONS:
Melt butter in heavy skillet till hot, saute' green onions and garlic for one minute over med high heat, reduce heat to low and add seafood and cook till just firm (about 6 minutes - don't overcook). Remove from heat and drain off liquid. Cool mixture. When cool add Mexican Style Shredded Cheese (reserve some cheese to sprinkle on top) and 1/2 cup of Tomatillo Sauce. Toss lightly to combine (be careful to not breakup the cooked fish).
Wrap Tortillas in a clean dish towel, lightly sprinkle the towel with water and place tortillas in Microwave for 1 minute (to soften).
Spoon a light layer of remaining Tomatillo Sauce into a baking dish. Spoon the seafood enchilada mixture into the tortillas and roll up. Place seam side down in pan and top with remaining Tomatilllo Sauce (cover completely). Sprinkle lightly with shredded cheese.
Bake at 350 degrees for 25-30 minutes. Serve.

Tomatillo Sauce

I use it frequently on Seafood Enchiladas, as a dipping Sauce for Tortilla Chips, and as a side Sauce for Halibut.
Ingredients:
Fresh Tomatillos 4 Cups - outer skin removed & rinsed well
Yellow Onion 1 Small - coarsely chopped
Fresh Garlic 1 Tablespoon minced
Jalapeno 1 each - stem & seeds removed, minced
Fresh Chicken Stock (or canned Consomme) 4 Cups
Ground Cumin 1/2 Teaspoon
Fish Sauce 1 Teaspoon
Directions:
Bring ingredients to boil in 2 qt. sauce pot - reduce to simmer - cook 20 m•nutes. Cool. Puree in blender until smooth. Return to sauce pot and simmer over medium heat for 1/2 hour. Slowly add 4 - 6 tablespoons of softened Roux* -stirring constantly until desired consistency is obtained. Cover and set aside until ready to use.
Note - Sauce will keep for up to two weeks in refrigerator if kept tightly covered