Fish Quesadillas with Pineapple Salsa
My dad gave me some fresh fish he had caught when I visited last weekend, and he told me I must either cook them up by Monday or freeze them. Fish is SO much better when it’s fresh, so I cooked it up. My daughter loooooves fresh fish, but she wasn’t very hungry Monday night and we ended up with quite a stack of leftover cooked fish, part catfish, part Northern Pike.
So what do you do with a stack of leftover fish? Well, I often make fish tacos, but this time I wanted to do something a little different … why not a fish quesadilla? I tried it once. Pretty good, but not great. So I tried it a different slant on it … much better! … you are going to be so glad I waited to blog this because these Fish Quesadillas are SO good! The white beans and greek yogurt take them to a level beyond tasty. (That’s my own personal opinion.) I’m wanting another one already … gonna have to get some more tortillas!
Fish & White Bean Quesadillas with Pineapple Salsa
- 1 cup cooked white beans (Great Northern or Cannellini)
- 1/4 cup plain nonfat greek yogurt
- 1 Tablespoon of liquid from the beans
- 1 Tablespoon goat cheese
- Green onion (I used two)
- Garlic scapes (I used two)
- 1 Tablespoon finely chopped jalapeno (use more or less according to how spicy you want it)
- A few cilantro leaves
- 1 cup finely shredded Mexican blend of cheeses
- Cooked fish fillets
- Flour tortillas (whole grain is good!)
- Pineapple salsa (recipe below)
- First, make the pineapple salsa and set aside to allow the flavors to blend.
- In a food processor or handi chopper, blend the white beans, yogurt, goat cheese, and a bit of cooking liquid from the beans till smooth. Add snipped green onion, garlic scapes, jalapeno, and cilantro and stir (or chop if you like), then blend in the shredded cheese.
- Heat a skillet pan to medium low heat and spray with cooking spray. While it’s warming, spread a tortilla with the cheese/bean mixture, then put flakes of fish all over half the tortilla. Fold it in half so the cheesy mixture completely covers the fish flakes. (If you want to make a big full round quesadilla, spread two tortillas with a thin layer of the cheesy mixture, top one of them with flaked fish, then carefully put the other tortilla on top (cheesy mixture down).)
- Put the tortilla in the pan, cover and cook briefly. Check often and when it is brown on the bottom, flip the tortilla over to brown the other side. When both sides are brown and the cheese is nicely melted, slide the quesadilla out of the pan onto a cutting board, cut into pieces, and serve immediately with the fresh pineapple salsa.
Fresh Pineapple Salsa
- 2/3 cup pineapple cut into small chunks
- 1/2 cup chopped red onion
- 1/2 cup chopped, peeled orange
- 1/2 cup chopped green & red bell pepper
- 2 cloves of garlic, peeled & chopped fine
- 3 teaspoons finely chopped jalapeno (use more or less depending on how spicy you want it)
- 1 1/2 teaspoons tequila
- Juice of 1/4 of a lime
- A small bunch of cilantro leaves, chopped
Mix all ingredients in a small bowl. Let sit for a bit to allow the flavors to blend. Store any remaining salsa in a covered container in the fridge.