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