INGREDIENTS:¼ cup olive oil
4 Tbsp. black pepper, fresh cracked
2 Tbsp. ground cumin
2 lbs. Alaska Cod fillets
¼ cup olive oil
8 oz. green bell pepper, julienne
8 oz. red bell pepper, julienne
8 oz. red onion, chopped
12 flour tortillas, 12 to 14-inch diameter
24 oz. pepper jack cheese, grated
8 Tbsp. fresh cilantro, chopped
24 oz. fresh salsa
12 oz. sour cream
DIRECTIONS:To make fish:
In a large bowl, mix oil, pepper and cumin. Add Alaska Cod and coat with oil mixture. Marinate 30 minutes to 1 hour. Heat oven to 450°F. Lay marinated fish on sheet pan and bake 5 to 8 minutes, or until fish just begins to flake and is cooked through. Remove and flake the fish into a large bowl.
To make pepper and onion mixture:
Heat oil in a sauté pan over medium flame. Add peppers and onion; saute until onion is just translucent and peppers are tender-crisp, about 5 to 7 minutes. Add pepper mixture to fish and mix well.
To make quesadillas:
Lay out 12 tortillas. Spinkle 1 oz. cheese on the bottom half of each tortilla round. Divide the fish and pepper mixture among tortillas, spreading on top of cheese layer. Top fish and pepper layer of each tortilla with 2 tsp. cilantro and 1 oz. of remaining cheese. Fold top half of each tortilla over to cover filling and create a semi-circle. Cook quesadillas on a hot griddle or in large sauté pan for 1 to 2 minutes, or until crisp. Turn over and cook until other side is crisp and filling is hot. (Quesadillas may also be cooked all at once in a 450°F oven until crisp and hot—about 5 to 8 minutes.) Cut each quesadilla into 3 wedges and serve with 2 oz. salsa and 1 oz. sour cream.SERVINGS:12 quesadillasPHOTO CREDIT:Photo Credit: ALASKA SEAFOOD MARKETING INSTITUTE
