MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Fish Tacos Al Pastor Categories: Seafood, Breads, Fruits, Vegetables, Chilies Yield: 8 servings MMMMM----------------------------FISH--------------------------------- 8 Skin-on white fish fillets; - up to 10 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 Guajillo chilies (1 oz) * 5 Ancho chilies (3 oz) * Neutral oil 2 Mexican cinnamon sticks 5 Whole cloves 1 ts Cumin seeds 1 ts Black peppercorns MMMMM------------------PINEAPPLE PICO DE GALLO----------------------- 1 c Red onion; fine diced 1/2 c Cilantro; fine chopped 1/2 c Extra-virgin olive oil 1 Serrano chile; fine chopped Salt MMMMM--------------------------TO SERVE------------------------------- Whole cilantro leaves; - garnish Serrano chilies; thin sliced, - 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 1/4"-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 RECIPE FROM: https://cooking.nytimes.com Uncle Dirty Dave's Archives MMMMM