Pollock Quesadillas with Pineapple Salsa Seafood Recipe

Pollock Quesadillas With Pineapple Salsa Seafood Recipe

Ingredients

• 1 pound pollock fillets — thawed if necessary
• 1 tablespoon cracked black pepper
• 2 ounces canola oil — divided
• 12 ounces pepper jack or jack cheese — grated
• 1/2 red bell pepper — cut in strips
• 1/2 green bell pepper — cut in strips
• 1 medium red onion — cut in strips
• 6 (12-inch) flour tortillas
• 1 1/2 cups salsa
• 3/4 cup pineapple chunks
• 2 1/2 teaspoons fresh cilantro — chopped fine
• salt and pepper — to taste.

Method

1. Mix salsa, pineapple chunks and 1/2 teaspoon cilantro together; taste, adding salt and pepper as needed
2. Refrigerate
3. Preheat oven to 450ºF
4. Mix 1 ounce oil, the cracked pepper and a pinch of salt in a bowl
5. Add the pollock fillets; toss to coat
6. Heat an oven-proof saute pan
7. Sear the pollock fillets in the hot saute pan for 30 seconds on each side
8. Place the entire pan in the oven and cook 10 minutes; remove pan from the oven
9. Flake fillets into a large bowl
10. Return the saute pan to the stove
11. Add bell pepper and onion strips; cook over medium-high heat until lightly browned
12. Place pepper and onion strips in bowl with pollock flakes
13. Add remaining cilantro and mix well, adding salt and pepper to taste
14. The tortillas will be folded over
15. With this in mind, sprinkle 2 ounces of cheese onto the lower half of each tortilla
16. Top with 2-3 ounces of pollock and pepper mixture
17. Fold over tortillas and fry in the remaining oil until the cheese melts and the tortilla is crisp on both sides, turning once
18. To serve, cut each quesadilla into 3 wedges and place on a plate with 3/4 cup of chilled salsa mixture

Full List of Fish Recipes
Full List of Pollock Recipes

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