Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Thursday, March 26, 2015

Cod and Caramelized Onion Quesadillas

When I told the family we were having fish quesadillas for dinner I didn’t exactly get an enthusiastic reaction, but once they bit into them I didn’t hear any complaints. Like any Mexican dish they take a bit of prep but they’re well worth the effort.

Start by caramelizing a sliced red onion in a large pan with butter, olive oil and a half teaspoon each of kosher salt and sugar. In another pan heat up some vegetable oil then dredge your salt and peppered cod pieces in breadcrumbs. When the oil is hot pan fry the cod until golden brown on both sides then set them aside while you clean, dry, and reheat the pan.

When you’re ready to go place a large flour tortilla in the clean hot pan and spread some grated cheese over half of it along with the caramelized onions, cod, and some chopped cilantro. Fold the tortilla in half, brown a few minutes on each side, then slice and serve with some fresh avocado and your favorite salsa.

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