Sort ingredients
rsnake
QR Code
Listen
Pdf
Slice halibut into (8) 1 ½ inch slices. Set aside.
In a blender add the orange juice, vinegar, garlic, achiote paste, chili powder, salt, Mexican oregano, cumin, cinnamon and clove and puree until smooth.
Pour some of the marinade in a container and transfer fish on top. Pour remaining marinade on top to cover. Alternately you could use a sealable bag. Marinade in refrigerator for 1 hour.
In a bowl, mix together the pineapple, red onion, cilantro, the juice from 1 lime, salt and pepper to taste. Set aside.
In a large skillet over medium-high, add 2 teaspoons vegetable oil. Pan sear the halibut for 2 minutes per side and edges are slightly charred and crispy.
Clean grill grates and heat to medium-high (400°F). Brush grill with oil and grill fish for 2 minutes. Using a fish spatula, gently release fish from grill grate, carefully flip and grill until slightly charred, 2-3 minutes.
Heat tortillas until pliable and slightly charred over open flame on stovetop or grill. Add a piece of grilled halibut, top with pineapple salsa and squeeze quartered lime wedges on top.