I love seafood.
If I had a choice, I would eat it everyday and it would never get old!! So you can imagine my excitement when I moved to FL for the first time. Growing up in Cincinnati/Northern KY, you don’t necessarily have access to good seafood. Just your run of the mill imported fish. Now that I have lived in Corpus Christi TX, Pensacola, FL and now Jacksonville I can tell you that I’ve been in seafood heaven! According to my husband, I haven’t had good seafood until I get to the New England states, but for now I think I’ll live it up to my own opinions until I’m proven wrong.
I wanted fresh seafood, not from the grocery store but straight off the boat!! So I headed to Safe Harbor Seafood Market in Mayport, right by RJ’s Navy base. It is a restaurant and market, and all of their seafood is caught fresh off the boats they have on the docks. Everything from whole fish, to fillets, to shrimp and squid. They have a ton of selections and it’s very moderately priced!
So you’re asking… What made me think of this amazing idea to combine seafood and Mexican food? I had something similar to this at a small restaurant by the beach a few weeks ago, it was an alright meal, a little too much cheese and not enough seafood if you ask me, but I love to find ways to make dishes more, well me! So I decided to ex-nay the regular salsa and make a pineapple-mango salsa. I also decided to add more than one type of seafood, so I got the works! I knew I wanted a white fish, and the Mahi was on sale, so I went with Mahi Mahi, shrimp, and crab. I used my favorite cheese from the deli Boar’s Head Chipotle Smoked Ghouda (has a good kick to it and it melts beautifully!)
Next, wash off your fish and shrimp. I cut my fish into three pieces to help it cook faster. Rub Cajun seasoning on the fish and add salt and pepper. Place some olive oil on the skillet and cook for 10 minutes and an additional 5 on the skin side. It should be white and flaky and shouldn’t see any pink.
Once it’s cooked, place on a plate to cool. While your fish is cooling, place your shrimp on the skillet and add cajun salt and pepper. Cook for about 5 minutes being sure to move around every minute or so to cook evenly. Once done, your shrimp should have a pink look to them.
RJ didn’t want crab on his, so I had to cook it separately, but you can definitely add the crab to the shrimp on the skillet and cook them together. The fish should now be cooled, take a fork and peel off the skin of the fish. Then with your fork flake into pieces. Take your bottom tortilla and place the cheese evenly. Take your shrimp, crab, and mahi and place evenly on top of the cheese. Take some cilantro and sprinkle.
Take your top tortilla and place over the fish. Take a grill pan and coat with some olive oil on medium-high. Once it’s hot, place your quesadilla on the pan and press down with another heavy skillet or something flat that is heavy. Wait 1-2 minutes and gently take the quesadilla and flip over to grill the other side. Wait another 1-2 minutes and place on a plate to serve!
Take your pineapple-mango salsa and place on each quesadilla triangle. I whipped up a Mexican staple of mine, sour cream, taco sauce and cajun seasoning. I use it with anything Mexican!
Now I think that regular salsa would be good with this meal, but the mango-pineapple salsa just gives it that sweet and spicy collision of flavors that every mouth craves! The sweetness from the salsa pairs perfectly with the spicy kick of cajun. This is absolutely one of my favorite dinners so far! And it is super easy and quick to make! I will definitely be using this salsa again!
What you’ll need:
1/2 mango, cubed
1/2 cup pineapple, chopped
1/2 red onion, minced
1/2 red pepper, chopped
1/2 jalapeno pepper, seeds removed, minced
A bunch of cilantro, minced
the juice of one lime
Mahi Mahi Fillet
1/2 pound of shrimp
1 cup of crab (real, not imitation)
Chipotle Ghouda Cheese (or any cheese you would like to add!)
sour cream/taco sauce/cajun mixture (for dipping)