Recipes

  Ingredients

• 2 lbs. cod portioned into small filets, or substitute with shrimp
• Corn tortillas
• Limes for serving
• Microgreens for serving, optional

  Marinade

• 1 dried ancho chile
• 1 dried guajillo chile
• 2 chiles de arbol
• 1/2 tsp annatto seeds, optional but encouraged
• 1 pinch salt
• 1 pinch ground clove
• 1 pinch dried oregano
• 1 pinch cumin
• 1 tbsp olive oil
• 4 garlic cloves
• 1 tbsp orange juice
• 1 tbsp lime juice

  Pineapple Salsa

• 2 cups chopped pineapple
• ¼ cup chopped cilantro stems
• ½ small red onion chopped
• Zest and juice from 1 lime

Instructions

1. Pre-heat the broiler setting on your oven and adjust the oven rack to the top shelf.
2. Transfer dried chiles to a bowl, pour over boiling water and cover with plastic wrap. Let sit for 10 minutes or until chiles are soft.
3. To make the marinade, transfer rehydrated chiles and the remaining ingredients to a blender. Blend until smooth.
4. Season cod filets with salt, transfer to a large bowl and coat in the marinade. Let sit for 10-15 minutes.
5. Combine chopped pineapple, red onion, cilantro, lime juice and zest for the pineapple salsa.
6. Line a baking sheet with foil and spray with cooking oil. Transfer marinated fish filets to the baking sheet and space them about 1 inch apart. Brush with any excess marinade left in the bowl.
7. Transfer to the oven under the preheated broiler and broil for 5-8 minutes or until fish is seared on the outside and cooked all the way through on the inside.
8. If using shrimp instead of fish, cook for 4 minutes, flipping the shrimp halfway.
9. Heat up tortillas on the stove top and store under a kitchen towel to keep warm until you're ready to serve.
10. To plate, top warm tortillas with cooked fish, pineapple salsa, microgreens and a squeeze of lime juice.