Mahi Mahi Quesadillas
4 limes, juiced
¼ teaspoon salt
¼ teaspoon pepper
¼ cup olive oil
1 lb. Mahi Mahi filets, skin removed
8 soft tortillas
1 red onion, thinly sliced
1 red bell pepper, seeded, thinly sliced
1 15 oz. can black beans, drained and rinsed
½ cup frozen corn, thawed
8 oz. Monterey Jack cheese, grated
1. Move an oven rack 4 inches below the broiler. Preheat the broiler on high. Line a small baking sheet with nonstick foil. If you only have regular foil, spray it with nonstick cooking spray.
2. In a small bowl, whisk together lime juice, salt, pepper, and olive oil.
3. In a shallow dish, pour marinade over Mahi Mahi. Allow the fish to marinate for 15 minutes.
4. Broil the Mahi Mahi for 6-8 minutes until opaque through the center and easily flaked with a fork.
5. Flake filets and set aside on a plate for quesadilla prep.
6. Place a tortilla on a clean cutting board with quesadilla ingredients within reach. Assemble the quesadilla by sprinkling a couple tablespoons of the Mahi Mahi, red onion, red bell pepper, black beans and corn onto half of the tortilla. Be sure to sprinkle cheese last as it acts as your glue to hold the quesadilla together.
7. Fold the empty side of the tortilla over and repeat with the other tortillas.
8. Preheat grill or grill pan. Be sure to oil the pan or grill with a couple tablespoons of canola oil.
9. Using a spatula, place quesadilla on the hot grill and cook about 3 minutes on each side. Press down with the back of the spatula to ensure it sticks together. Continue grilling until the cheese has melted and there are nice grill marks on either side of the quesadilla.
10. Serve quesadillas as half moons or cut into triangles with a sharp knife or pizza roller.