Forget everything you think you know about al pastor. This isn't your abuela's slow-roasted pork; we're diving headfirst into a vibrant, flavorful, and surprisingly easy seafood twist: Spicy Fish Al Pastor. Imagine succulent fish marinated in a fiery blend of chipotle peppers, achiote paste, and citrus, then expertly cooked to perfection, mimicking the classic rotating spit method but with a delightful, lighter touch. The result? A fiesta of flavor that's both healthy and incredibly satisfying. This recipe delivers a taste of authentic Mexican cuisine with a refreshing seafood upgrade, perfect for a weeknight dinner or a vibrant weekend gathering.
This Spicy Fish Al Pastor recipe is a testament to the adaptability of classic flavors. We'll guide you through each step, from creating the vibrant marinade to achieving that perfect char, ensuring a culinary experience that's as exciting as it is delicious. Ready to embark on this flavorful journey? Let's get started with the step-by-step instructions below!
Tools Needed
- Molcajete (or mortar and pestle)
- Pan
- Blender
Ingredients
- Guajillo chiles: 6
- Dried chipotle chile: 1
- Canned chipotle chiles: 2
- Onion: 1/4
- Garlic cloves: a few
- Bay leaves: some
- Water: 1/3 cup
- Apple cider vinegar: 2/3 cup
- Cumin: 1/4 teaspoon
- Oregano: 1/4 teaspoon
- Cloves: a pinch
- Allspice: a pinch
- Black pepper: a pinch
- Achiote powder: 1 tablespoon
- Salt: to taste
- Fish fillets (white fish): 6
- Fresh pineapple: 1/4
- Tomatoes: 3
- Red onion: 1/4
- Habanero pepper: 1
- Cilantro: a bunch
- Lemon juice: to taste
- Cooking oil
Step-by-Step Instructions
Step 1. Create the Spicy Al Pastor Marinade
- Clean and deseed the chiles. In a molcajete, grind cumin, oregano, cloves, allspice, and black pepper.
- In a pan with hot oil, sauté garlic until golden, then add onions. When almost golden, add dried chipotle chile, then guajillo chiles.
- Add bay leaves, water and vinegar. Cover and simmer for 5-7 minutes until chiles are soft.
- Blend the cooked chiles, achiote powder, salt, spices, and extra vinegar until smooth.
Step 2. Marinate and Prepare the Fish
- Dry the fish fillets completely. Marinate the fillets with about ¾ teaspoon of marinade on each side, refrigerate for 1 hour.
Step 3. Make the Pineapple Pico de Gallo
- Chop tomatoes, red onion, and pineapple. Mix with habanero pepper, cilantro and lemon juice.
Step 4. Cook the Fish and Pineapple
- Cook the fish in a hot pan for 4-5 minutes per side over medium heat.
- Grill pineapple slices briefly in the same pan.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- If you have leftover al pastor marinade, use it for the fish!
- Use the fish of your choice. One fillet per person is a good serving size.
- Dry the fish fillets thoroughly before marinating for better adherence.
- This marinade can be refrigerated for later use.
- Substitute habanero with serrano pepper if desired.
Nutrition
- Calories: approximately 350-450
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 25-35g
FAQs
1. Can I use different types of fish for this recipe?
Yes! Firm, white fish like mahi-mahi, snapper, or cod work best. Avoid overly delicate fish that might fall apart during cooking.
2. How can I make this recipe less spicy?
Reduce the amount of chipotle peppers in the marinade, or remove the seeds for a milder flavor. You can also add a touch more lime juice to balance the heat.
3. What can I serve with my Spicy Fish Al Pastor?
This dish pairs beautifully with warm tortillas, fresh cilantro, chopped onions, pineapple salsa, and a side of Mexican rice or black beans.
This Spicy Fish Al Pastor recipe offers a unique and exciting twist on a classic, proving that Mexican flavors are endlessly adaptable. From the vibrant marinade to the satisfying char, every bite is a celebration of taste and texture. So, gather your ingredients and get ready to bring a little Mexican fiesta to your kitchen!