Swordfish (12 ounces), ground black pepper, divided (1tsp), crushed garlic (1clove), olive oil (2tbsp), chopped fresh cilantro, divided (2tbsp), flour tortillas (4 about 10 inch), shredded Monterey Jack cheese (4 ounces), kosher salt (1/2tsp), unsalted butter (1tbsp), Serrano Chile, seeded, minced (10, fresh or frozen corn kennels, thawed if frozen (1c).
Method Of Preparation:-
Take a bowl of small size; add oil, half the pepper, half the cilantro and garlic in it. Place fish in it and coat it with this mixture and then keep it in the refrigerator for 1 hour to marinate. Heat the grill. Meanwhile take a saucepan, mix butter, Serrano, vinegar, tomato, corn, rest of the black pepper and salt in it. Place the pan over medium heat and cook it until the butter gets melt. Cover the pan and keep it warm. Keep 1/3 cup of this mixture aside to decorate the fish. Now place the swordfish on oiled grill and grill it for about 4 minutes on each side. Then remove the fish from grill, place it in a bowl and flake it with fork to small pieces and then mix the pieces with Monterey Jack Cheese and sweet corn mixture and mix it well. Now spread the mixture equally between the two tortillas and then cover these tortillas with the rest of the tortillas. Take a large frying pan, place it over standard heat. Place quesadillas (one at a time), in the pan and cook it for about 2 to 4 minutes per side until the cheese gets melted and it becomes light brown from outside. Now take it out from the pan and cut it into wedges. Place the wedges in the serving plate and decorate them with reserved sweet corn relish.