MMMMM----- Recipe via Meal-Master (tm) v8.06

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

MMMMM----------------------------FISH---------------------------------
8 (to 10) skin-on white fish
- fillets
Salt
1 Pineapple; trimmed, peeled,
- cored
+=OR=+
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
Salt

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
medium-high.

MAKE THE PINEAPPLE ADOBO: Cut one-third of the trimmed pineapple into
large chunks (about 2 1/2 cups) and cut the remaining into
¼-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
side.

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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