November 9, 2012 10:00 AM
Adobo Fish Tacos with Grilled Pineapple Salsa
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: adobo , EP212 , fish , Jinich , Mexico , Pati , PBS , pineapple , recipe , salsa , show , tacos
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Tacos de pescado adobado con salsa de piña
Serves 6

2 oz or 3 ancho chiles, rinsed, stemmed and seeded
1/2 cup white onion, coarsely-chopped
2 garlic cloves, peeled
1 tablespoon dried oregano
1/2 cup apple cider vinegar
1 teaspoon brown sugar
3/4 teaspoon kosher or sea salt
2 tablespoons vegetable oil
1 pound of mild and firm fish fillets like snapper, striped bass, rock fish, snook or tilapia
4 pineapple slices
1 jalapeño or serrano chile, chopped, or to taste
3 tablespoons chopped cilantro
1 tablespoon freshly-squeezed lime juice, or to taste
1 tablespoon olive oil
Kosher or coarse sea salt, to taste
Corn tortillas

To make the Adobo Sauce:
Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.

In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.

To make the Fish:
Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.

In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.

To make the Salsa:
Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.

To assemble Tacos:
Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!


Made this for dinner tonight.

It was delicious and I will make again. Would suggest adding extra garlic.

Chocokide | December 18, 2012 10:05 PM

Hola Pati:

Por accidente me tropecé con tu episodio de ¡tacos, tacos, tacos! hace unos días, y no quise perder la oportunidad de intentar las recetas. Hace unos días preparé los tacos al albañil, y esta noche, los tacos de pescado adobado. ¡Salieron deliciosos! Dios mediante, en un par de días más prepararé los tacos de pollo. Definitivamente tus recetas pasarán a mi lista de recetas favoritas. :-)

Muchísimas gracias por compartir.

Xóchitl Leeper | January 1, 2013 8:30 PM