This Mexican inspired fish is marinated in a flavorful chili paste then topped with pineapple and tomato before steaming in parchment paper packets. Serve on warm corn tortillas with a squeeze of lime juice. Photo Credit: Claire Thomas of Kitchy Kitchen.
For the Marinade, place all ingredients into blender container; cover. Blend on high speed until smooth. Place fish in baking dish. Pour marinade over top; cover. Refrigerate 15 to 30 minutes.
Preheat oven to 450°F. Fold each of four 15-inch square pieces of parchment paper in half. Starting at fold of each piece, draw half of a large heart shape. Cut out heart shape and open parchment paper. Remove fish from marinade. Place a fish fillet next to center crease on one side of parchment paper. Set aside. Discard any remaining marinade.
Heat oil in medium skillet on medium heat. Add garlic; cook and stir 1 minute. Remove skillet from heat. Stir in cherry tomatoes and pineapple.
Divide tomato mixture among fish fillets. Sprinkle with cilantro. Fold other half of parchment paper over fish. Starting at top of the half-heart, make small, tight, overlapping folds along outside edge to seal packet. Twist tail ends tightly to seal completely. Place packets on large baking pan.
Bake 8 minutes. Carefully transfer each packet to a dinner plate. Serve with warm corn tortillas and lime wedges, if desired.
• Use aluminum foil for the packets if parchment paper is not available.