Rafael Covarrubias from Mexico shares his easy recipe for sea bream ‘al pastor’ served with BBQ guacamole, tart berries and xo sauce - perfect for sharing with friends and family during a weekend get together around the grill.
Now stationed in Canada, the young chef describes his cooking style in flavour and technique as influenced by his upbringing, although not necessarily traditional Mexican, as showcased perfectly in the dish he shares here.
Putting a lighter and healthier spin on a traditional BBQ, Covarrubias swaps pork for Sea Bream in a Mexican inspired 'al pastor' marinade, which he says is perfect for fish as it’s still not super-heavy, but has nice acidity and a little kick to it.
The ‘Achiote’ paste made from annatto seeds also resonates with the chef's homeland, and is the same paste used to make ‘cochinita pibil’, his all-time favourite dish, which he would ask for every birthday growing up, he explains. “Nowadays, every time I visit home during the holidays there’s some waiting for me in the fridge as I arrive,” he laughs.
The tortillas are 100% nixtamalized, something which is not easy to find in Canada, he admits, but well worth trying to locate. The fruit can also be changed according to the season, or even omitted if it’s hard to source. Also, if you don’t have a barbecue, try using an oven with the broiler setting instead, which should work just as well.
Learn how to make Covarrubias' whole Sea Bream 'al pastor', step by step, in the recipe below.