Halibut al Pastor

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.
20m
PREP TIME
10m
COOK TIME
342
CALORIES
16
INGREDIENTS

Servings: 4

Ingredients

INSTRUCTIONS

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 Bake 8 minutes. Carefully transfer each packet to a dinner plate. Serve with warm corn tortillas and lime wedges, if desired.

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