Halibut al Pastor

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.

Serves: 4
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • 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.

Cooking tip

• Use aluminum foil for the packets if parchment paper is not available.

Nutrition information

(Amount per serving)

  • 342Calories: 342Cholesterol: 82mg
  • Sodium: 284mgProtein: 32g
  • Total Fat: 18gSaturated Fat: 2g
  • Fiber: 2gCarbohydrate: 13g