Adobo-Marinated Fish

 

This is an excellent, affordable weeknight meal (from my fave Mexican book). The adobo sauce is pretty quick to whip up, and you can buy a cheaper type of fish (still want fresh) as you're getting so much flavor from the adobo. Top the fish with a little pico de gallo and a fresh squeeze of lime, and it's just delicious. I made it twice last week with blue fish (a fish I usually don't like, but in this case it works really well) and I think I may make it again this week. One time (pictured) I made a quick black bean dish as a side. Yum!

If you like Mexican food, I recommend keeping your pantry stocked with a variety of dried chiles. They last forever and they're great for making an impromptu chile powder or adobo. If they don't sell them near you, you can order dried chiles from Penzey's.

Ingredients:
Adobo Sauce
3 ounces guajillo chiles (about 12), wiped clean, stemmed, seeded, and deveined
3/4 cup water for blending, more if necessary
2 garlic cloves, peeled
1 1/2 tsp fine salt, or 1 1/2 tsp kosher salt
3/4 tsp sugar
1/4 tsp cumin



Fish
2-4 filets of fresh fish (bluefish works really well, or snapper, black bass, striped bass, or salmon)
Salt
Lime

Directions:
Adobo sauce
Heat a cast iron skillet over medium-low heat and toast the chiles, 2-3 at a time, turning them over and pressing on them with tongs frequently until fragrant and insides have changed color slightly (about 1 minute per batch). Soak the chiles in enough cold water to cover until they're soft - about 30 minutes.

Put 3/4 cup fresh water in the belnder with the chiles and remaining adobo ingredients and blend until very smooth, at least 3 minutes. Flavor to taste with salt. (You may want to add a teeny bit more sugar, too.)

Fish
If there is skin on the fish, score the skin with a cross hatch pattern to keep from curling. Pat the fillets dry and season with salt. Then coat them with adobo and let them marinate in the fridge for 30 minutes.

Heat a large skillet over medium heat and add 1 tbsp of vegetable oil. Cook 2 pieces of fish at a time, flesh side down, for 2 minutes, Turn over and cook, pressing down on the fish to stop the fillets from curling, until just cooked through - about 2-3 minutes. Transfer to a plate (or to a warm oven if you have more to make) and serve with fresh lime slices to squeeze. Top with some pico de gallo.