Fish Tacos al Pastor

Name: Fish Tacos al Pastor
Ingredients: 8 to 10 skin-on white fish fillets, such as branzino, snapper or sea bass, or 4 to 6 swordfish steaks (2 ½ to 3 pounds total); Kosher salt; 1 pineapple, trimmed, peeled and cored (or 2 pounds store-bought cut pineapple); 4 plum tomatoes; 1 small white onion, cut into large chunks; 4 garlic cloves; 5 guajillo chiles (1 ounce); see Tip; 5 ancho chiles (3 ounces); see Tip; Grapeseed or other neutral oil; 2 cinnamon sticks, preferably Mexican; 5 whole cloves; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 1 cup finely diced red onion; ½ cup finely chopped cilantro; ½ cup extra-virgin olive oil; 1 serrano chile, finely chopped; Whole cilantro leaves and thinly sliced serrano chile, for garnish; About 40 corn tortillas, warmed, for serving; Lime wedges, for serving

pbonlife.com

Fish Tacos al Pastor - savory-sweet tacos de pescado al pastor, from the chef Luis Herrera of Ensenada restaurant in Brooklyn, NY

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Ingredients

8 to 10 skin-on white fish fillets, such as branzino, snapper or sea bass, or 4 to 6 swordfish steaks (2 ½ to 3 pounds total)
Kosher salt
1 pineapple, trimmed, peeled and cored (or 2 pounds store-bought cut pineapple)
4 plum tomatoes
1 small white onion, cut into large chunks
4 garlic cloves
5 guajillo chiles (1 ounce); see Tip
5 ancho chiles (3 ounces); see Tip
Grapeseed or other neutral oil
2 cinnamon sticks, preferably Mexican
5 whole cloves
1 teaspoon cumin seeds
1 teaspoon black peppercorns
1 cup finely diced red onion
½ cup finely chopped cilantro
½ cup extra-virgin olive oil
1 serrano chile, finely chopped
Whole cilantro leaves and thinly sliced serrano chile, for garnish
About 40 corn tortillas, warmed, for serving
Lime wedges, for serving