Mouth-watering quesadillas
filled with grilled swordfish and a spicy corn relish. Great
as an appetizer or fun main course.
Grilled Swordfish
with Sweet Corn Relish
2 tablespoons chopped fresh
cilantro, divided use
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground black pepper, divided
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 this mixture 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 pepper in a small saucepan. Heat over medium heat until
butter melts. Mix well, cover and hold warm while fish cooks.
Set aside about 1/3 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
and combine with corn mixture and Monterey Jack cheese in a medium
bowl; toss gently to combine. Spread mixture evenly between two
tortillas. 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 each side until cheese melts and outside is lightly
browned. Remove from pan and cut into wedges. Garnish with reserved
corn relish.
