– 6 – Six oz fish fillets or steaks
– 2 tsp kosher salt
– ½ cup Basic Adobo
– 2 tbsp mild olive oil or vegetable oil
– 1 lime cut into wedges
Score skin of fillets in a crosshatch pattern with a sharp knife. Pat dry and season with salt, then coat with adobo and marinate for 30 minutes in the fridge.
Preheat oven to 200F
Heat large heavy skillet over medium heat, add 1 tbsp oil, removed adobo fish and cook, without crowding, flesh side down for 2 min. Turn the adobo fish over pressing down to prevent curling. Until just cooked through, 2-3 minutes.
Transfer to a baking sheet and keep warm in the oven.
Serve with lime.