Preheat a broiler.
Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood
until firm and opaque. Cool the fish
and flake with a fork. Dress
with the juice of the lime.
In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin
. Add the chiles and 1 cup of the Jack cheese, the cilantro or parsley, fresh or dried dill, salt and pepper to taste and the halibut flakes.
Spray a casserole or baking dish
with olive oil. Arrange 3 to 4 spoonfuls of the filling on the edge of each tortilla and roll the enchiladas
. Set into the casserole
seam-side down. Pour the heavy cream
over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated Parm. Chill, covered, for a make-ahead meal. Bring to room temp before baking.
Preheat the oven to 375 degrees F and bake the casserole brown and bubbly, 45 to 50 minutes. Top with avocado, onions
and parsley or cilantro.