Black Cod Al Pastor...Black Cod Al Pastor with Avocado Emulsion and Charred Pineapple Relish

A luxurious, Michelin-caliber reinterpretation of classic Al Pastor. Tender black cod is marinated in an aromatic achiote-chile paste, seared to perfection, and served over a silky avocado-lime emulsion with a vibrant pineapple-cilantro relish.

Ingredients

Cooking Instructions

1. 01

   Rehydrate the guajillo and ancho chiles in boiling water for 15 minutes until soft. Meanwhile, dry-toast the garlic cloves in a skillet over medium heat until lightly charred.

2. 02

   In a high-powered blender, combine the rehydrated chiles, charred garlic, achiote paste, orange juice, vinegar, Mexican oregano, and a pinch of salt. Blend on high until completely smooth, then strain through a fine-mesh sieve into a shallow dish.

3. 03

   Coat the black cod fillets thoroughly in the achiote marinade. Cover and refrigerate to marinate for 30 minutes.

4. 04

   Prepare the avocado emulsion: In a clean blender, combine the avocado, 30ml of lime juice, half of the fresh cilantro, and 30ml of ice-cold water. Blend until smooth. With the motor running, slowly drizzle in 50ml of grapeseed oil to form a glossy, emulsified crema. Season with sea salt and transfer to a squeeze bottle.

5. 05

   For the relish, heat a dry cast-iron skillet over high heat. Sear the diced pineapple quickly for 2 minutes to get a light char. Toss the charred pineapple in a bowl with the minced red onion, remaining cilantro, remaining 15ml of lime juice, and a pinch of salt.

6. 06

   Heat the remaining 30ml of grapeseed oil in a non-stick skillet over medium-high heat. Remove the cod from the marinade, shaking off excess. Sear the cod skin-side down for 4 minutes until the skin is beautifully caramelized and crisp. Gently flip and cook for an additional 2 to 3 minutes until the fish flakes easily.

7. 07

   To plate, swipe a generous spoonful of the avocado emulsion across each plate. Center a black cod fillet over the emulsion. Spoon the charred pineapple relish elegantly over the fish, and garnish with delicate micro-cilantro.