What do you do when you have adobo just lying around the house? Well, one excellent thing to make is pescado adobado, or fish with adobo sauce. The recipe calls for relatively inexpensive fish like cod or catfish, but the fishmonger recommended halibut because the halibut season had just started. I love halibut, if only because it reminds me of Alaska, particularly Seward and Homer. I like the flavor, too, and if my version of this dish was a bit decadent, well, so what? Let's get started. There isn't much mise for this -- it's pretty much just fish and adobo -- but let's have a look at the pretty fish:
Yes, I may have caressed it once or twice before slicing it into strips and covering it with adobo to marinate. Bayless calls them "sticks," but that makes me think of this:
Not this:
Which, by the way, makes me think of this:
Not this:
INGREDIENT(S): HALIBUT.
Anyway, while the fish was marinating, I soaked some corn husks in boiling water to soften them so they could be wrapped around the fish. After a couple of hours, everything was ready to go. First, I added some adobo to the husk:
Then, I added some fish, another layer of adobo, a bit of salt, some more fish, and more adobo:
Finally, I wrapped up all of the husks into bundles to go under the broiler:
After broiling them on both sides, they looked like this (I had to open one to make sure it was done):
That's not much of a final plating, but you'll just have to wait for the next installment...Tune in next time.
Sources:
Central Market for just about everything
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