August 08, 2016
My family absolutely loves this recipe! It's super easy to make and can be prepared entirely outdoors on the grill. We call them "Monkeyfish Quesadillas" because when asked what kind of fish it was, we said Monkfish and she said, "I never saw a Monkeyfish before!" The name just stuck!
- 1 pound monkfish; cut into two-inch pieces
- 1 tablespoon chopped chipotle pepper; canned variety
- 1 tablespoon of liquid from chipotle pepper can
- 1 green pepper; cut into two-inch pieces
- 1 red pepper; cut into two-inch pieces
- 1 onion; cut into two-inch pieces
- 8 flour tortillas; burrito size
- 2 cups shredded Colby or Monterey Jack cheese
Preheat grill to high heat.
In a large zip top bag, combine monkfish pieces with chipotle peppers and liquid from the can. Zip top shut and shake until the monkfish is completely coated.
Coat grill grated with a bit of vegetable oil (so your fish does not stick).
Skewer the fish and veggies with soaked wooden or metal skewers. You can also place whole fish on grates and veggies into a grill basket. Place skewers onto grill and grill for 7 minutes, flipping after 4 minutes. Once done, remove from grill and remove fish and veggies from skewers.
Using 2 forks, shred monkfish and place into a bowl.
Turn grill down to low heat. Place two flour tortillas onto grill.
Fill with shredded monkfish and grilled veggies. Add cheese and add another flour tortilla to the top, making a quesadilla.
Grill for 2 minutes and carefully flip. Grill for 1 additional minute and then remove from grill. Repeat using remaining monkfish, veggies and tortillas.
Cut into wedges before serving!