Roasted Fish al Pastor

By Paola Briseño-González

Updated July 1, 2026

  • Armando Rafael for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Ready In
55 min
Rating
5(13)
Comments
Read comments

There’s nothing like al pastor — those juicy, smoky-sweet pork slices lacquered in a bold, tangy sauce packed with chipotle, achiote, garlic, lime and warm spices. This version swaps the pork for tender white fish full of those bright, punchy flavors you love from al pastor, just lighter and all done on one sheet pan. The fish roasts alongside sweet, caramelized pineapple and onion until it’s perfectly flaky and juicy. Pile it into warm corn tortillas with plenty of fresh cilantro, and definitely some guacamole.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 to 6 servings

  • 4 (8-ounce) skinless white fish fillets, such as halibut, fluke, or cod, preferably of an even thickness

  • Fine sea salt and freshly ground black pepper

  • 4 medium garlic cloves, finely chopped

  • 2 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce, separated

  • ⅓ cup fresh lime juice (from 2 to 3 large limes), plus lime wedges for serving

  • 2 tablespoons water

  • 1 tablespoon tomato paste

  • 2 teaspoons ground achiote (ground annatto seeds)

  • 1 teaspoon ground cumin

  • 1 teaspoon smoked pimentón or smoked paprika

  • 4 tablespoons extra-virgin olive oil, divided, plus more as needed 

  • ½ small pineapple, peeled, cored and cut into ¼-inch-thick slabs (about 4 cups), or 1 pound store-bought cut pineapple

  • 1 large yellow onion, halved lengthwise and cut into ½-inch wedges

  • 1 cup roughly chopped cilantro

  • Guacamole (optional), for serving

  • 12 corn tortillas (optional), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

37 grams carbs; 74 milligrams cholesterol; 384 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 6 grams fiber; 800 milligrams sodium; 33 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat oven to 400 degrees. Pat the fish dry and season all over lightly with salt. 

  2. Step 2

    Mince the garlic and chipotle chiles together on a cutting board, then sprinkle with salt and mash into a paste against the cutting board using the flat side of the knife. 

  3. Step 3

    Transfer paste to a medium bowl and stir in the lime juice, water, tomato paste, achiote, cumin, smoked pimentón and ½ teaspoon salt. Whisk in the adobo sauce and 2 tablespoons of oil until smooth. Transfer half of the sauce (about ½ cup) to a small bowl; set aside and reserve for serving. 

  4. Step 4

    Using a brush or silicone spatula, paint or spread the remaining sauce all over the fish and set aside. Spread the pineapple and scatter the onions on a large rimmed sheet pan, then toss with the remaining 2 tablespoons of oil and season with salt and black pepper. Roast, tossing halfway through, until the pineapples start to release their juice and the onions are golden brown at the edges, 15 to 20 minutes.

  5. Step 5

    Remove the sheet pan from the oven and adjust the oven temperature to 425 degrees. Push pineapple and onion to the edges of the sheet pan, clearing a space in the center, and lay the fish out on that empty space, drizzling with extra oil. Roast until the fish turns opaque and is just cooked through, depending on the thickness, 6 to 12 minutes.

  6. Step 6

    To serve, top the fish with cilantro and serve with the reserved sauce and lime wedges, along with guacamole and tortillas if you’d like.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
13 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

kat

This was extremely nice and actually very straightforward — I suggest making the sauce for the fish once the pineapple and onions are in the oven. Could use a little crunch!

Marc

Waaay to much salt. ..

Kristen

@Kristen sure, but achiote is a critical spice for this. It'll still be tasty, but it won't truly be al pastor

Kristen

I have everything for this recipe except the achiote. Is that a deal-breaker?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.