Al pastor, meaning “in the style of a shepherd,” looks a lot like Mediterranean gyro, and there’s a reason for that – Lebanese immigrants to Mexico brought this spit style cooking with them. The result is a wonderful cultural mashup, where Mexican spices and flavors meld with mediterranean techniques. But, in honor of fish Friday, I thought it might be fun to mix it up a little. Instead of going classic and grilling marinaded pork, I thought it would be fun to take those vibrant flavors and combine it with a meaty fish. The ancho chili powder and paprika are perfect with halibut, a flakey, dense fish that can stand up to the bold flavors. The fish is roasted in a parchment packet, or en papillote, which seals in all the moisture and helps bring all of the flavors together. I love this method of cooking SO MUCH. It’s fast, makes for super easy clean up, and cooks the other ingredients perfectly as well. The sweetness and acid from the pineapple and tomatoes brighten up the dish, which is perfect served with some warm tortillas.
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2 teaspoons McCormick Ancho Chili powder
1 clove garlic
1/3 cup vegetable oil
3 tablespoons ground McCormick Paprika
1/4 cup sliced onion
1/2 cup chopped pineapple
1 plum tomato
1/2 cup orange juice
3 to 4 halibut filets (about 6 oz each)
INGREDIENST (IN THE PACKET)
1 garlic clove, sliced
1 tablespoon vegetable oil
1/2 teaspoon McCormick sea salt
1/4 teaspoon McCormick Coarse ground black pepper
1 cup cherry tomatoes, halved
1 cup pineapple, chopped
2 tablespoons cilantro, roughly chopped
Put the chilli, garlic, paprika, onion, tomato, pineapple and orange juice in a blender and puree until smooth; pass through a strainer. Cover the fish with chili puree and marinate in refrigerator.
DIRECTIONS (TO FINISH)
Heat oven to 450°F. Fold four 15-inch-square pieces of parchment in half. Starting at fold of each piece, draw half a large heart shape. Cut along lines; open. Place 1 fish fillet next to crease on each piece of parchment. In a small skillet, warm 1 tablespoon oil over medium heat. Sauté sliced garlic golden, 1 minute. Remove skillet from heat; stir in tomatoes and pineapple. Sprinkle fish with salt and pepper. Divide tomato mixture among fish. Top each fillet with 2 teaspoons cilantro. Fold other half of parchment over fish. Starting at top of each parchment half-heart, make small, tight, overlapping folds along outside edge to seal packet; twist tail ends tightly to seal completely. Place packets on a large rimmed baking sheet; roast 8 to 10 minutes. Serve with warm tortillas.