Pan-Seared Fish with Mojo Isleño
#Adobo #recipes

Pan-Seared Fish with Mojo Isleño

More from our virtual culinary experience, set in Puerto Rico, with Cheema's Travels and Spoon, this pan-seared fish recipe is a vibrant main plate feast!

Feb 02, 2021

This recipe continues our partnership with Rani Cheema of Cheema's Travels and Spoon™ (https://thespoonexperience.com/), a Puerto Rico based culinary experiences company founded by wife & husband duo, Paulina Salach and Gustavo Antonetti.

Here, we're shareing a nice main dish option to go alongside their incredible classic Mofongo recipe, which we also have shared on our blog!

 

Pan-Seared Fish con Mojo Isleño

Chef Nivia Villanueva

Servings

12

Category

Main Dish

Recipe adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli

Ingredients

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    • ½ cup olive oil

    • 2 ½ pounds onion, peeled and sliced

    • 1 ½ cup water

    • 24 olives, stuffed with pimientos

    • 2 Tbsp capers

    • 1 can (4 ounce) pimientos in their juice, cut in thin slices

    • 2 cans (8 ounces each) tomato sauce

    • 2 tbsp vinegar

    • 1 tbsp Loisa Sal Marina

    • 2 Bay Leaves

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    • 4 pounds fish filets (whitefish i.e. grouper, or similar!)

    • 2 tbsp Loisa Organic Adobo

    • 3 tbsp olive oil

    • 2 large garlic cloves, peeled and crushed

    Directions

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      1. Prepare the sauce by combining all the ingredients and cooking over moderate heat for about 1 hour.

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      1. Season fish with Loisa Adobo

      2. Heat a large skillet over medium heat. Add oil and garlic. Brown garlic.

      3. Remove garlic and place as many slices of fish as will fit in the pan, without overcrowding the pan.

      4. Brown fish at medium heat on both sides; then reduce heat to low and cook for about 15 minutes until fish flakes easily with a fork. Sear remaining slices in same way.

      5. Place fish on a serving platter and cover with the sauce and serve with mofongo!

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      Pan-Seared Fish con Mojo Isleño

      Chef Nivia Villanueva

      Servings

      12

      Category

      Main Dish

      Recipe adapted from Puerto Rican Cookery by Carmen Aboy Valldejuli

      Ingredients

        blank

        • ½ cup olive oil

        • 2 ½ pounds onion, peeled and sliced

        • 1 ½ cup water

        • 24 olives, stuffed with pimientos

        • 2 Tbsp capers

        • 1 can (4 ounce) pimientos in their juice, cut in thin slices

        • 2 cans (8 ounces each) tomato sauce

        • 2 tbsp vinegar

        • 1 tbsp Loisa Sal Marina

        • 2 Bay Leaves

        blank

        • 4 pounds fish filets (whitefish i.e. grouper, or similar!)

        • 2 tbsp Loisa Organic Adobo

        • 3 tbsp olive oil

        • 2 large garlic cloves, peeled and crushed

        Directions

          blank

          1. Prepare the sauce by combining all the ingredients and cooking over moderate heat for about 1 hour.

          blank

          1. Season fish with Loisa Adobo

          2. Heat a large skillet over medium heat. Add oil and garlic. Brown garlic.

          3. Remove garlic and place as many slices of fish as will fit in the pan, without overcrowding the pan.

          4. Brown fish at medium heat on both sides; then reduce heat to low and cook for about 15 minutes until fish flakes easily with a fork. Sear remaining slices in same way.

          5. Place fish on a serving platter and cover with the sauce and serve with mofongo!