Black Cod Al Pastor - Rick Bayless

Ingredients

• 8 cloves garlic, peeled
• 1/2 cup (2 ounces) powdered ancho chile
• 1/2 teaspoon ground cinnamon, preferably Mexican canela
• 1/4 teaspoon fresh black pepper
• 1/3 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 3 tablespoons vinegar (I like apple cider vinegar)
• Salt
• One half of a 3 1/2-counce package achiote seasoning
• 1/4 cup vegetable or olive oil, plus more to spray on the onions and pineapple
• Six 5- or 6-ounce portions of boneless, skinless black cod
• 5 to 7 large (1 ounce) dried red chipotle chiles (often sold as moritas—you'll want chiles that are about 2 inches long), stemmed
• 6 garlic cloves, unpeeled
• 1 pound (6 to 8 medium) tomatillos, husked and rinsed
• 1/2 cup orange juice
• 1/2 cup chicken broth
• 4 large knob onions
• 1/4 of a medium-ripe pineapple, sliced into 1/4-inch thick rounds
• 2 cups thinly sliced Napa or Savoy cabbage
• A handful of cilantro leaves
• A tablespoon or so of fresh lime juice
• A good drizzle of olive oil