Nut-Crusted Grouper with Al Pastor "Salsa"

Steal this salsa and add it to your tacos, nachos, and even your crunchwraps! But do yourself a favor and make this at home, tweak it, and make it your own because it will become a staple that can be enjoyed almost any way. This is not traditional but by all means DELICIOUS or should I say RICO!!!

Ingredients: for the “salsa”

• 1/2 cup lard

• 1/2 cup avocado oil

• 1/4 onion

• 3 small sweet peppers

• 1 serrano pepper

• 1 tbsp ginger

• 3 cloves garlic

• 2 cups pineapple

• 1 tsp cumin seeds

• 1tsp Aleppo pepper

• 1 tsp chipotle powder

• Sherry vinegar

For the nut crust:

• Melted butter

• Almonds

• Pepitas (pumpkin seeds)

• Cornstarch

• Japanese rice crackers (or panko!)

• Dijon mustard

• Salt

Directions: for the salsa

1. Slice all your veggies thinly and cook everything (besides sherry vinegar) in the lard/oil combination on low heat for 30 minutes.
   

2. Season and blend until smooth, finish with sherry vinegar to your liking!

For the crust:

1. Mix everything but the mustard.

2. Season your fish and brush the top layer with mustard, place crust on the fish, then bake until cooked and toasted!

Watch the recipe video here: https://www.instagram.com/p/C7_5YJPusR3/