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
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
Ingredients 4 Servings
- Marinade
- 1 plum tomato, seeded and chopped
-
1/2
cup
chopped fresh
pineapple
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Substitutions available
- chopped canned pineapple
- 1/2 cup orange juice
- 1/3 cup vegetable oil
- 1/4 cup sliced onion
- 1 clove garlic
- 2 teaspoons McCormick Gourmet™ Organic Paprika
- 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
- 1/2 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- Halibut al Pastor
-
4
halibut fillets, 6 ounces each
![substitution]( "substitution")
Substitutions available
- cod loin fillets, 6 ounces each
- 1 tablespoon vegetable oil
- 1 clove garlic, thinly sliced
- 1 cup halved cherry tomatoes
-
1
cup
chopped fresh
pineapple
![substitution]( "substitution")
Substitutions available
- chopped canned pineapple
- 2 tablespoons chopped fresh cilantro
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.
NUTRITION INFORMATION
(per Serving)
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