Seafood Quesadilla with Baba's FujiFuji Sauce

Difficulty level: Easy

I’ve partnered with Baba-Q Grill to bring you this easy and tasty recipe, perfect as a snack, light lunch or even a starter. This dish is seasoned with a Mexican-style dry rub combined with a star ingredient – Baba’s all-purpose FujiFuji sauce extra hot – the type of flavours that make you want to dance!

The unique sweet and spicy flavours from with Baba’s FujiFuji sauce extra hot pairs nicely with the mild taste of the fish, giving it a unique taste. I particularly enjoyed dipping the quesadilla into the sauce too. It was the perfect level of heat!

I’ve used monkish in this recipe for its meaty texture, but you can always use an alternative meaty fish like gurnard, haddock or even mahi mahi.

ABOUT BABA-Q GRILL #FujiFuijiSauce

Founder of BABA-Q GRILL Baba, decided to commercialise his hobby of grilling into a business after many years of grilling using various different types of spice mixes. With the start of his company came the need to brand the products he uses for grilling. After numerous consultations with consumers and business partners, this evolved into a distinct homemade cooking sauce called FujiFuji sauce.

The FujiFuji name is coined from a genre of music in Nigeria called ‘Fuji’. This music is synonymous with celebration. The sauce is a combination of various spices and herbs but the uniqueness of this sauce is how it has been combined. This sets it apart from what you can get off the shelves anywhere. The combination of the sweetness and the spiciness of the sauce is unmissable.

Explore more of Baba's tasty products here.

Servings

Prep Time

10-15 minutes

Cooking/Baking Time

10 minutes

Ingredients

12 oz. monkfish tail (or any meaty fish)
4 large flour tortillas
10 oz. grated mozzarella cheese
Fresh coriander, roughly chopped

For the fish
1 tbsp. vegetable oil, plus extra for cooking
1 tsp. paprika
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt
½ tsp. ground coriander
¼ tsp. cayenne pepper
¼ tsp. ground black pepper
2 tbsp. Baba’s all-purpose FujiFuji sauce extra hot

For the vegetable filling
1 tbsp. vegetable oil
1 onion, diced
Salt, to taste
2 garlic cloves
1 red bell pepper, diced
1 tbsp. Baba’s all-purpose FujiFuji sauce extra hot

To serve/garnish
Baba’s all-purpose FujiFuji sauce extra hot
Handful fresh coriander, roughly chopped
Lime wedges (optional)

Method

Gently rub the oil all over the fish. Combine all the dry spices and seasoning and rub onto the fish until completely coated. Next, gently rub the FujiFuji sauce on the fish. Set aside.
Make the veggie filling by placing a pan over a medium heat. Add the oil, then once heated through and the onions and fry until softened. Add the salt and garlic cloves and continue stirring and cooking for about 2 minutes. Next add the bell pepper and FujiFuji sauce, and cook until the peppers are just slightly softened. Remove from the heat and transfer in a bowl to cool.
Using the same pan placed over a medium heat, add 2 tbsp. oil in the pan. Once heated, gently add the fish, cover with a lid and cook for 5 minutes. Turn the fish over and cook for a further 5 minutes with the lid on or until the fish is white inside. Transfer the fish into a dish along with the juices. Cover and leave to rest for 5 minutes, then roughly chop into bitesize pieces.
To assemble the quesadilla, place about a palmful of cheese on one half of the tortilla followed by about 2 tbsp. veggie filling, a quarter portion of the fish, another palmful of cheese and a sprinkling of fresh coriander. Fold the empty half of the tortilla over and press down gently. Repeat with the other tortillas.
Place a pan over a medium-high heat and lightly brush some oil on top. Carefully transfer a quesadilla on to the pan and cook on both sides for about a minute. Repeat for the others, adjusting the heat if required.
Cut each quesadilla in half, garnish with fresh coriander and then serve immediately with Baba’s all-purpose FujiFuji

Your Photos

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