Mouth-watering quesadillas filled withgrilled swordfish and a spicy corn relish. Great as an appetizeror fun main course.
Recipe: Grilled Swordfishwith Sweet Corn Relish
2 tablespoons chopped fresh cilantro -divided use 2 tablespoons olive oil 1 clove garlic, crushed 1 teaspoon ground black pepper – divided use 12 ounces swordfish 1 cup fresh or frozen corn kernels, (thawed if frozen) 1/2 cup diced seeded tomato 2 tablespoons rice vinegar 1 serrano chile, seeded and minced 1 tablespoon unsalted butter 1/2 teaspoon kosher salt 4 ounces Monterey Jack cheese, shredded 4 (10-inch) flour tortillas
In a small bowl, combine half the cilantro,oil, garlic and half the pepper. Evenly coat swordfish with thismixture and allow to marinate, refrigerated, for at least 1 hour.
While the grill is heating, combine corn,tomato, vinegar, serrano, butter, salt and remaining black pepperin a small saucepan. Heat over medium heat until butter melts.Mix well, cover and hold warm while fish cooks. Set aside about1/3 of a cup for garnish.
Grill swordfish on a lightly oiled grill,about 4 minutes per side, or until fish is thoroughly cooked(do not overcook). Flake with a fork into bite-sized pieces andcombine with corn mixture and Monterey Jack cheese in a mediumbowl; toss gently to combine. Spread mixture evenly between twotortillas. Cover with remaining tortillas and press down lightly.
Heat a large skillet over medium heat,and cook quesadillas (one at a time) for 2 to 3 minutes on eachside until cheese melts and outside is lightly browned. Removefrom pan and cut into wedges. Garnish with reserved corn relish.
Makes 4 servings.
Grilled Sword Fish w/ Bacon and Fire Roasted Corn SuccotashIf the Grilled Swordfishwith Sweet Corn Relish recipe was useful and interesting, you can share it with your friends or leave a comment.