Ingredients:
Halibut
Pineapple
Jalapeno Peppers
Corn
Avocado
Onion
Al Pastor Spice
Pork Fat
Bacon Fat
Garlic
Cilantro
Cream
Salt
Red Pepper
Mayo
Aged Gouda
Directions:
Corn Puree:
Strip the corn off the cob. Cut up a few pieces of red onion and throw them into a pot. Put some garlic and salt into the pot as well and stir. Add the corn and mix as well. Add a 6oz-8oz of water and 2-3oz of cream to the pot.
Place the contents into a blender and start the blender. Let it blender for about 1-2 minutes. Pour corn puree into a bowl.
Fish:
Cut the Halibut into thin slices. Put some salt onto the slices. Put the Al Pastor Spice onto the fish and let it sit for 3-4 minutes. Take some pork fat and put into a pan with some blended oil. Take some rendered bacon fat and put it into the pan as well.
Place the fish into the pan with the spice side down and let it cook slowly. Add some fresh pineapple and chunks of lime to the pan. This will flavor the oil and the fish.
Avocado Puree:
Cut an avocado and scoop out of the skin. Put into a blender with roasted garlic. Squeeze some fresh live juice into the blender. Take some roasted jalapenos and peel the skin and take the seeds out. Put some fresh cilantro and salt into the blender. Add 40% heavy cream to the mix. Blend everything together.