Ingredients:

2 tablespoons chopped fresh cilantro, divided use
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon ground black pepper, divided
12 ounces swordfish
1 cup fresh or frozen corn kernels, (thawed if frozen)
1/2 cup diced seeded tomato
2 tablespoons rice vinegar
1 serrano chili, seeded and minced
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
4 ounces Monterey Jack cheese, shredded
4 (10-inch) flour tortillas

Methods:

1. In a small bowl, combine half the cilantro, oil, garlic and half the pepper. Evenly coat swordfish with this mixture and allow to marinate, refrigerated, for at least 1 hour.
2. Preheat grill.
3. While the grill is heating, combine corn, tomato, vinegar, serrano, butter, salt and remaining black pepper in a small saucepan. Heat over medium heat until butter melts. Mix well, cover and hold warm while fish cooks. Set aside about 1/3 of a cup for garnish.
4. Grill swordfish on a lightly oiled grill, about 4 minutes per side, or until fish is thoroughly cooked (do not overcook).Flake with a fork into bite-sized pieces and combine with corn mixture and Monterey Jack cheese in a medium bowl; toss gently to combine. Spread mixture evenly between two tortillas. Cover with remaining tortillas and press down lightly.
5. Heat a large skillet over medium heat, and cook quesadillas (one at a time) for 2 to 3 minutes on each side until cheese melts and outside is lightly browned. Remove from pan and cut into wedges. Garnish with reserved corn relish.