Swordfish Al Pastor

Al Pastor is one of Mexico’s most beloved taco styles, inspired by Lebanese immigrants who brought spit-roasted shawarma to Mexico. Traditionally made with marinated pork layered on a trompo, the flavors highlight smoky chiles, sweet pineapple, and warm spices. This version swaps pork for meaty swordfish steaks, giving you a lighter, coastal twist that still honors the iconic flavors. It’s a perfect marriage of land and sea—Mexico’s surf and turf in one bite.

Ingredients

For the Marinade

• 4 swordfish steaks (about 6 oz each, 1–1½ inch thick)
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 cloves garlic
• ½ cup fresh pineapple chunks
• ¼ cup white vinegar
• 2 tablespoon achiote paste
• 1 teaspoon smoked paprika
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 tablespoon olive oil

• For Serving
• 1 cup diced pineapple, charred or grilled
• ½ small red onion, finely diced
• ½ cup fresh cilantro, chopped
• Lime wedges
• Warm corn tortillas

Serve on warm corn tortillas topped with charred pineapple, diced red onion, cilantro, and a squeeze of lime.

Instructions

Make the Marinade

• In a blender, combine softened guajillo and ancho chiles, garlic, pineapple, vinegar, achiote paste, smoked paprika, oregano, cumin, salt, and olive oil. Blend into a smooth, brick-red paste.

Marinate the Swordfish

• Pat swordfish dry and coat thoroughly in the marinade.
• Cover and refrigerate for at least 2 hours, or overnight for maximum flavor.

Cook the Swordfish

• Heat a grill (or cast-iron pan) over medium-high.
• Grill swordfish steaks for 3–4 minutes per side, until lightly charred on the outside and just cooked through in the center. Swordfish should be opaque but still juicy.

Char the Pineapple

• While fish grills, sear pineapple chunks until caramelized and smoky.
• Slice swordfish into thick strips.

Substitutions

1. Texture Match (Firm, Meaty Fish)

These are the closest substitutes in texture and grilling behavior:

• Mahi-Mahi – Slightly sweeter, firm texture, grills beautifully
• Halibut Steaks – Mild, firm, and holds up well on the grill
• Tuna Steaks – Rich and meaty; just don’t overcook it
• Monkfish – Called “poor man’s lobster,” dense and meaty
• Sturgeon – If you can get it, it's excellent grilled

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🐟 2. Flavor Proximity (Mild to Moderately Rich Flavor)

If you're chasing that mild richness:

• Chilean Sea Bass – Buttery and indulgent, also grill-friendly
• Amberjack – Mild and rich with a meatier bite
• Wahoo (Ono) – Lean, sweet, and grill-friendly
• Snapper (Thick-Cut) – Red or yellowtail, use thick fillets or whole

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🔪 3. Budget-Friendly or Readily Available Alternatives

For more common or economical options:

• Salmon Steaks or Thick Fillets – Fatty, rich, great on the grill
• Tilapia (Thick Cut or Whole) – Less firm but easy to find
• Catfish Fillets (Skin-on) – Bolder flavor, regional substitute
• Cod Loins – May flake more, so use a grill basket or foil

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🌱 4. Plant-Based Options (If Going Veg or Flexitarian)

Want the look and feel without the fish?

• King Oyster Mushrooms – Dense and chewy, great with charIf you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
• Grilled Tofu Steaks (Marinated) – Use extra-firm or pressed tofu
• Grilled Eggplant Slices – Brushed with miso or soy glaze

Variations

🐖 Classic & Meat-Based Variations

• Traditional Pork Shoulder (Trompo) – Slow-roasted on a vertical spit with pineapple on top.
• Pork Belly al Pastor – Adds decadence and crisp edges.
• Chicken al Pastor – Lighter, still takes on the marinade beautifully.
• Beef al Pastor (Skirt, Flank, or Short Rib) – A beefy twist with deep char.
• Lamb al Pastor – Earthy and bold; pairs well with mint-lime salsas.
• Duck al Pastor – A luxe variation; rich meat cut by pineapple’s acidity.
• Seafood al Pastor – Swordfish, shrimp, or octopus grilled with the marinade.

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🌮 Taco & Presentation Styles

• Tacos al Pastor with Pineapple Relish – Classic with a fresh topping.
• Al Pastor Burritos – Rolled with rice, beans, and roasted pineapple.
• Al Pastor Quesadillas – Cheese + chili-pineapple pork = magic.
• Torta al Pastor – Mexican sandwich with telera bread and avocado.
• Al Pastor Pizza – Mozzarella, pork, pineapple, pickled red onions, cilantro.
• Flatbread or Pita al Pastor – Middle Eastern meets Mexico.

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🌱 Vegetarian / Vegan Variations

• Mushroom al Pastor (King Oyster or Portobello) – Dense, meaty texture.
• Jackfruit al Pastor – Shredded and slow-cooked, closest vegan mimic of pork.
• Tofu or Tempeh al Pastor – Marinated, seared, and grilled for structure.
• Cauliflower al Pastor – Roasted florets tossed in marinade, taco-friendly.

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🍍 Flavor Twists

• Coconut-Al Pastor – Pineapple + coconut milk = tropical spin.
• Pineapple-Habanero Al Pastor – Crank up the heat.
• Tamarind Al Pastor – Adds tangy depth.
• Citrus-Al Pastor – Orange + lime juice brightens the marinade.
• Smoked Al Pastor – Smoke it low-and-slow before searing.

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🔪 Prep & Support Equipment

• Vacuum Sealer + Bags (or Stasher bags) – For marinating swordfish deeply (sous-vide optional).
• Glass or Stainless Mixing Bowls – For making the achiote-chili-pineapple marinade.
• Mortar & Pestle / Spice Grinder – To grind guajillo, ancho, or chipotle chiles fresh.
• Blender (High-Power) – Essential for emulsifying the marinade.
• Meat Thermometer / Instant Read Probe – To avoid overcooking (target: 130–135°F for swordfish).

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🍍 Presentation & Plating

• Mandoline / Sharp Knife – For paper-thin pineapple or pickled onion garnish.
• Ring Molds – To stack swordfish + accompaniments neatly on the plate.
• Brush Torch (Optional) – For caramelizing pineapple garnish table-side.

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