Halibut with Spicy Shrimp Quesadillas
Servings: 4

The Quesadillas:
2 tablespoons Chinese chili paste with garlic
1 teaspoon chopped fresh chives
1 teaspoon chopped fresh basil
dash kosher salt
dash freshly ground black pepper
1/2 pound small shrimp, peeled and deveined
1/2 cup grated sharp cheddar cheese
1/2 cup grated Asiago cheese
four 6-inch flour tortillas
peanut oil
heavy-bottomed large saute pan

Combine the Chili Paste, basil, chives, salt, pepper, and shrimp and mix well. Set aside for 10 minutes to let the flavors meld.

Combine the cheddar cheese and Asiago cheese. Divide this between the 4 tortillas, sprinkling it over only half of each tortilla. Cover the cheese with the filling. Fold the other half of each tortilla over the filling to make a half-moon shaped tortillas. The quesadillas can be assembled 1 hour ahead of serving, stacked with a paper towel in-between, covered with plastic wrap, and refrigerated.

Cover the bottom of the saute pan with a light coating of peanut oil and heat over medium-high heat until hot but not smoking. Add a quesadilla, reduce the heat to medium, and saute for 2 minutes.

Gently flip the quesadilla and saute for 1 minute, or until toasted. Add more oil if necessary, reheat the pan, and follow the same procedure for the other quesadillas. Cut each quesadilla into 3 pieces and serve.

The Halibut:
Four 6-ounce skinless halibut filets
Kosher salt
Freshly ground black pepper
Peanut oil

Preheat the oven to 425F.

Cover the bottom of a heavy-bottomed saute pan with a light coating of peanut oil and heat over medium-high heat until hot but not smoking. Lightly, but evenly, sprinkle the filets with salt and pepper. Sear them for 2 minutes per side, or until golden.

Place them in the oven and roast them for 4 to 5 minutes, or until their centers are opaque. Serve immediately.

Advance Preparation Tip:
Make the quesadillas ahead and saute them while the halibut is in the oven.