Halibut Quesadilla Recipe

Prepare and season halibut

Pat the halibut fillet dry with paper towels and cut into 1/2-inch chunks. In a medium bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper and lime juice. Toss the halibut pieces in the seasoning mixture until evenly coated. Let sit 5 minutes to absorb flavors.

Cook halibut

Heat a nonstick skillet over medium-high heat. Add a thin film of oil or a small pat of butter if needed. When hot, add the seasoned halibut pieces in a single layer. Cook without moving for 2-3 minutes to get a light sear, then gently flip and cook another 1-2 minutes until opaque and flaky (internal temperature ~130–140°F / 54–60°C). Remove to a plate and flake into bite-sized pieces with a fork.

Assemble quesadillas

Reduce heat to medium-low. Lay one flour tortilla on a clean work surface. Sprinkle a thin layer (about 1/4 cup) of the Monterey Jack evenly over half the tortilla, then a tablespoon of shredded cheddar. Scatter a quarter of the flaked halibut over the cheese, followed by a sprinkle of diced red onion, some chopped cilantro, and a few pickled jalapeño slices if using. Top with another 1/4 cup Monterey Jack to help the top tortilla stick. Fold the tortilla in half.

Cook quesadillas

Melt 1/2 tablespoon unsalted butter in a large skillet over medium heat. Place the folded quesadilla seam-side down in the skillet. Cook 2-3 minutes until golden brown and crisp, then carefully flip and cook the other side 2-3 minutes until the cheese is fully melted and both sides are golden. Transfer to a cutting board and keep warm while you repeat with remaining tortillas, adding more butter (about 1/2 tablespoon per quesadilla) as needed. For four tortillas you will use all butter and make four quesadillas, or make two cut into halves for appetizer portions.

Slice

Let each cooked quesadilla rest 1 minute, then cut into 3 wedges (if making as appetizers) using a sharp knife or pizza cutter.

Make quick salsa

In a small bowl combine the diced tomato, diced avocado, the juice of one lime, kosher salt and black pepper. Gently toss to combine, taste and adjust seasoning. The lime will keep the avocado from browning briefly.

Plate and serve

Arrange quesadilla wedges on a platter. Spoon the quick salsa over or beside the wedges, add a dollop of sour cream or crema, and sprinkle remaining chopped cilantro. Serve immediately while hot.