Quesadillas
2 garlic cloves, chopped
1 medium onion, chopped
4 tomatoes, chopped
2 bay leaves
1 lb. white meat fish fillet, chopped
1/2 tsp. oregano
1/2 tsp. salt
2 medium chile peppers, chopped
10 corn tortillas
2 T. vegetable oil
Green Salsa
1/2 lb. tomatillos
2 small chiles
1/4 cup cilantro leaves
1/2 small onion, minced
1/2 tsp. salt
Fish Quesadillas:
Sauté garlic and onion in skillet for 30 seconds on medium heat. Add tomatoes, bay leaves, fish, oregano, salt and chile peppers. Cook for 10 to 15 minutes on medium heat. Check fish for doneness. Warm tortillas and stuff with fish mixture by folding tortilla in half. Hold together with toothpicks. Fry tortillas in vegetable oil until crisp. Serve with green salsa (see recipe below).
Green Salsa:
Heat broiler or grill. Place tomatillos and chiles in baking pan; cook until lightly brown and soft. Set aside when done. Pulse tomatillos, chiles and cilantro leaves in blender. Place in serving bowl. Stir in onion and season with salt.
Richard Gunion
Washington, D.C.
From— The Water’s Bounty: Member Fish Recipes