Roasted Fish al Pastor
, Serves 4 to 6
White fish fillets painted in smoky chipotle-achiote sauce, roasted on a sheet pan over caramelized pineapple and onion.
| prepPreheat oven to 400°F / 200°C | |||||
| 4 (225 g) skinless white fish fillets (halibut, fluke or cod), patted dry | Pat fish dry, season with salt | Reserve half sauce, paint rest on fish | Add fish, roast 425°F / 220°C, 6-12 min | Top with cilantro; serve with sauce, extras | |
| Fine sea salt and black pepper, to season the fish | |||||
| 4 medium garlic cloves, finely chopped | Mash garlic & chipotle to paste | Whisk in lime, spices, adobo, 2 tbsp oil | |||
| 2 canned chipotles in adobo, finely chopped | |||||
| 80 ml fresh lime juice (2 to 3 large limes) | |||||
| 30 ml water | |||||
| 1 tbsp tomato paste | |||||
| 2 tsp ground achiote | |||||
| 1 tsp ground cumin | |||||
| 1 tsp smoked pimentón or smoked paprika | |||||
| 1/2 tsp fine sea salt (for the sauce) | |||||
| 2 tbsp adobo sauce (from the chipotle can) | |||||
| 2 tbsp extra-virgin olive oil (for the sauce) | |||||
| 1/2 small pineapple, peeled, cored, cut into 1/4-inch / 6 mm slabs (about 600 g) | Roast 400°F / 200°C, 15-20 min, toss | ||||
| 1 large yellow onion, halved, cut into 1/2-inch / 1.25 cm wedges | |||||
| 2 tbsp extra-virgin olive oil (for the pineapple & onion) | |||||
| Salt and black pepper, for the pineapple & onion | |||||
| Extra-virgin olive oil, more as needed, to drizzle on the fish | |||||
| 15 g roughly chopped cilantro | |||||
| Lime wedges, for serving | |||||
| Guacamole (optional), for serving | |||||
| 12 corn tortillas (optional), for serving | |||||
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.