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Grilled Swordfish with Sweet Corn Relish recipe

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.
  • Preheat grill.
  • 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.

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