SERVES 6–8

4 tablespoons butter, divided

1 tablespoon olive oil

2 shallots, finely chopped

3 cloves garlic, minced

⅓ pound small shrimp

⅓ pound lump crabmeat

⅓ pound orange roughy fish fillets

3 tablespoons flour

½ teaspoon salt

⅛ teaspoon cayenne pepper

1-½ cups milk

1 cup shredded Colby cheese

1 cup shredded Havarti cheese

½ cup Fresh and Spicy Salsa (page 38)

12 (6”) flour tortillas

¼ cup grated Cotija cheese

This elegant recipe is perfect for company. You can make it ahead of time and refrigerate until serving; add 10 to 15 minutes to the baking time.

1. Preheat oven to 350°F. In large skillet, melt together 2 tablespoons butter and olive oil over medium heat. Add shallots and garlic; cook and stir until tender, about 5 minutes.

2. Meanwhile, clean and devein shrimp and pick over crabmeat to remove cartilage. Add shrimp to pan with shallots; cook and stir until pink, about 3 to 4 minutes. Remove shrimp and vegetables from skillet with slotted spoon and place in large bowl with crabmeat. Add fish fillets to pan; cover and cook for 4 to 7 minutes or until fish flakes when tested with fork; add to shrimp and crabmeat.

3. Add another 2 tablespoons butter to skillet. Add flour, salt, and pepper; cook and stir over medium heat until bubbly, about 3 minutes. Add milk; cook and stir with wire whisk until mixture thickens and bubbles, about 5 minutes. Stir in 1 cup Colby and Havarti cheeses and Salsa; stir until blended.

4. Combine 1 cup of the Salsa mixture with seafood in bowl; mix well so fish fillets break up. Fill flour tortillas with seafood mixture and roll up; place in 13” × 9” glass baking dish. Pour remaining Salsa mixture over and sprinkle with Cotija cheese. Bake for 30 to 40 minutes or until casserole bubbles and cheese melts and begins to brown.