Adobo is a beloved seasoning throughout Latin America. It’s made of a blend of seasonings such as garlic, onion, cumin, oregano, salt, pepper, and turmeric. You can use it for just about everything, but in this recipe, it’s rubbed on fish and seared to create a crisp, golden-brown surface. It’s paired with mango salsa and a big bed of greens to make it the ultimate sweet and savory 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, quartered
- 3/4 pounds fish fillets, like snapper, haddock or striped bass, skin on or off (fresh or defrosted)
- 2 1/2 teaspoons adobo seasoning
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 head lettuce, chopped
- In a large bowl, combine mango, tomato, onion, cilantro, and avocado.
- Juice the lime and orange directly into the bowl.
- Season with 1 teaspoon salt and gently mix until fully incorporated. Set aside.
- Heat olive oil in a large pan over medium-high heat.
- While heating, dry both sides of the fish with a paper towel.
- Season both sides liberally with adobo and 1/2 teaspoon salt.
- Rub the seasonings evenly over the fish so it’s an even yellow color.
- Once oil is hot, sear fish on both sides for about 2 minutes each or until golden brown.
- Work in batches if necessary to avoid overcrowding the pan.
Serve fish immediately on a bed of lettuce. Top fish with mango salsa and enjoy.
Kiera Wright-Ruiz is a food writer, recipe developer, and author based in Tokyo. Her first picture book, “I WANT TO BE SPAGHETTI!,” comes out in July 2023, and her first cookbook, “The Half-Latinx Cookbook,” will publish in spring of 2025. Follow her at @kierawrr for more.