Alaska Pollock Quesadillas With Pineapple Salsa Recipe

• 1 lb pollock fillets thawed if necessary
• 1 Tbsp. cracked black pepper
• 2 ounce canola oil divided
• 12 ounce pepper Jack or possibly Jack cheese grated
• 1/2 x red bell pepper cut into strips
• 1/2 x green bell pepper cut into strips
• 1 med red onion cut into strips
• 6 x flour tortillas - (12" dia)
• 1 1/2 c. salsa
• 3/4 c. pineapple chunks
• 2 1/2 tsp finely-minced fresh cilantro Salt to taste Freshly-grnd black pepper to taste

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

necessary, cracked black pepper, canola oil, pepper, red bell pepper, green bell pepper, red onion, flour tortillas, salsa, pineapple, fresh cilantro salt

Taken from cookeatshare.com/recipes/alaska-pollock-quesadillas-with-pineapple-salsa-62960 (may not work)