Adobo is a beloved seasoning throughout Latin America. It is made with a mixture of seasonings such as garlic, onion, cumin, oregano, salt, pepper and turmeric. You can use it for just about anything, but in this recipe it’s rubbed over the fish and seared to create a crisp, golden surface. It’s paired with mango salsa and a big bed of greens to make it the ultimate sweet and savory side dish for summer. —Kiera Wright-Ruiz
Time: 15 minutes
- 1 large mango, peeled, pitted and diced
- 1 large tomato, diced
- 1/4 large red onion, diced
- 1/4 cup chopped cilantro with leaves and stems (about 1/2 bunch)
- 1/2 avocado, diced (optional)
- 1 lime, halved
- 1/4 large orange, cut into wedges
- 3/4 pounds fish fillets, such as snapper, haddock, or striped bass, with or without skin (fresh or thawed)
- 2 1/2 teaspoons adobo seasoning
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 head of lettuce, chopped
- In a large bowl, combine mango, tomato, onion, cilantro and avocado.
- Squeeze the lime and orange directly into the bowl.
- Season with 1 teaspoon salt and mix gently until fully incorporated. Put aside.
- Heat the olive oil in a large skillet over medium-high heat.
- While cooking, pat both sides of the fish dry with a paper towel.
- Generously season both sides with adobo and 1/2 teaspoon salt.
- Rub the seasonings evenly over the fish so that it has an even yellow color.
- Once the oil is hot, sear the fish on both sides for about 2 minutes each or until browned.
- Work in batches if necessary to avoid overloading the pan.
Serve the fish immediately on a bed of lettuce. Garnish fish with mango salsa and enjoy.
Kiera Wright-Ruiz is a Tokyo-based food writer, recipe developer, and author. Her first picture book, “I WANT TO BE SPAGHETTI!”, comes out in July 2023, and her first cookbook, “The Half-Latinx Cookbook,” will be published in the spring of 2025. Follow her on @kierawrr for more know more.