• 1/25 Nat Fish Taco Day 4

    From Dave Drum@1:3634/12 to All on Wed Jan 24 15:05:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Fish Tacos Al Pastor
    Categories: Seafood, Breads, Fruits, Vegetables, Chilies
    Yield: 9 servings

    8 (to 10) skin-on white fish
    - fillets
    1 Pineapple; trimmed, peeled,
    - cored
    2 lb Store-bought, cut pineapple
    4 Plum tomatoes
    1 sm White onion; in lg chunks
    4 cl Garlic
    5 (1 oz) guajillo chilies *
    5 (3 oz) ancho chilies *
    Neutral oil
    2 Mexican cinnamon sticks
    5 Whole cloves
    1 ts Cumin seeds
    1 ts Black peppercorns

    MMMMM------------------PINEAPPLE PICO DE GALLO-----------------------
    1 c Fine diced red onion
    1/2 c Fine chopped cilantro
    1/2 c Extra-virgin olive oil
    1 Serrano chile; fine chopped

    MMMMM--------------------------TO SERVE-------------------------------
    Whole cilantro leaves;
    - garnish
    Thin sliced serrano chilies;
    - garnish
    40 Corn tortillas; warmed, to
    - serve
    Lime wedges; to serve

    PREPARE THE FISH: Season the fish on all sides with salt and
    refrigerate until ready to cook. Prepare an outdoor grill for direct
    high-heat cooking or heat an indoor grill or grill pan over

    MAKE THE PINEAPPLE ADOBO: Cut one-third of the trimmed pineapple into
    large chunks (about 2 1/2 cups) and cut the remaining into
    ΒΌ-inch-thick slabs. Place the pineapple slabs and chunks, tomatoes,
    onion, garlic and dried chiles on a large sheet pan.

    GREASE THE GRILL: Use tongs to grip a wadded paper towel dipped in oil
    and rub the grates. Using a grill basket if you have one, grill the
    pineapple, tomatoes, onion and garlic (cover if using a gas grill) and
    turn occasionally until charred in spots and tender. The garlic will
    take about 5 minutes; the pineapple slabs and onion 8 to 12 minutes;
    the pineapple chunks 12 to 15 minutes; and the tomatoes 20 to 25
    minutes. Toast the dried chiles directly on the grill, turning once,
    until fragrant, just a few seconds to a minute. Turn off the heat.

    Wearing gloves, remove the stems and seeds from the dried chiles.
    Bring a medium pot of water to a boil, add the dried chiles and cook
    until softened, 3 to 5 minutes, then transfer to a plate. Save the
    cooking water.

    Toast the cinnamon sticks, cloves, cumin seeds & peppercorns in a
    skillet over medium heat, shaking the pan occasionally, until
    fragrant, 1 minute. Add the grilled vegetables, pineapple chunks
    (save the slabs), rehydrated chilies, toasted spices and 2 tb kosher
    salt or 1 tb plus 1 ts coarse kosher salt and blend until very
    smooth, adding a splash or two of the chile water if needed to blend.
    Pass the adobo through a fine-mesh sieve. Taste and add salt to taste.

    In a large, deep pot or Dutch oven, heat 1/2 cup grapeseed oil over
    medium-high until wisps of smoke start to appear. Carefully add the
    adobo to the hot oil (watch out for splattering) and cook, stirring
    constantly, until fragrant and emulsified, 1 to 2 minutes. Remove from
    the heat.

    Make the pineapple pico de gallo: Finely dice the grilled pineapple
    slabs, then add to a bowl along with the red onion, cilantro, olive
    oil and serrano chile. Season to taste with salt and stir to combine.

    COOK THE FISH: Heat the grill or grill pan to medium-high. Grease the
    grates again. Generously brush both sides of the fish with the adobo.
    Grill the fish, skin side down, until the skin is slightly charred and
    comes off the grates easily, 4 to 7 minutes on the first side and 30
    seconds on the second side. Grill swordfish for 4 to 5 minutes per

    To serve, top each fillet with some of the pineapple pico de gallo and
    garnish with the cilantro leaves and serrano chile slices. Serve with
    tortillas and lime wedges.

    * Mild in heat with rich, Christmasy fruitiness, dried guajillo and
    ancho chiles can be found at many supermarkets, Mexican grocery
    stores or online.

    Recipe from: Luis Herrera

    Adapted by: Eric Kim

    Yield: 8 to 10 servings

    RECIPE FROM: https://cooking.nytimes.com

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