Blackened Redfish Quesadillas
Sliced Bell Peppers
Shredded pepper jack cheese
Large flour tortilla
Take your redfish and generously coat with blackening seasoning. In a skillet over medium high heat blacken each side for about 3 minutes or until done. Plate the fish and set aside.
In another skillet sauté your peppers and onions for about 8 minutes over medium high heat. Then on a griddle take on large flour tortilla and cover half of it with Aioli dressing and the other half with shredded pepper jack cheese. Once the cheese begins to melt place a few of your sautéed peppers and onions over the cheese and redfish slices over the Ailoi dressing. Fold the tortilla over in half and then on a cutting board cut into 4 equal parts. Serve with shredded lettuce, Pico de Gallo, and sour cream.