Fish in Adobo Sauce
Submitted by trenapoole
Mexican fish in adobo sauce made with rehydrated ancho chiles, tomatoes, orange juice, cumin, and cinnamon. Pan-seared fillets baked in a smoky, citrus-laced chile sauce.
YIELD
6 servingsPREP
20 minCOOK
50 minREADY
130 minAdobo sauce made from scratch is worth every minute. Dried ancho chiles soaked until soft, then blended with tomatoes, orange juice, onions, and a warm spice mix of cumin, cinnamon, oregano, and cloves into a smooth, deeply flavored Mexican sauce that coats the fish fillets before baking.
The orange juice is what sets this adobo apart from a standard red chile sauce. It adds a bright, fruity acidity that balances the earthy smokiness of the anchos and keeps the sauce from tasting heavy or one-note. Simmering the blended sauce for 20 minutes concentrates all those flavors and thickens it enough to cling to the fish.
Pan-searing the fillets before baking gives the outside a light crust that holds up under the sauce. Without that initial sear, the fish steams in the adobo and ends up soft all the way through. The 30-minute bake finishes cooking the fish gently while the sauce reduces further around it.
Chef Tips
- Soak the ancho chiles a full 45-60 minutes; undersoaked chiles won’t blend smooth and leave gritty bits in the sauce
- Use any firm white fish like cod, halibut, or snapper; delicate fish falls apart under the thick sauce
- Simmer the sauce until visibly thickened before pouring over the fish; thin sauce makes soggy fillets
- The lettuce, orange slices, and radish garnish aren’t just decorative; they add cool, crisp contrast to the warm, spiced fish
Variations
- Shrimp version: Use large peeled shrimp instead of fillets and reduce the baking time to 15 minutes
- Guajillo blend: Use a mix of ancho and guajillo chiles for a brighter, more complex heat
- Lime finish: Squeeze fresh lime over the plated fish for an extra citrus punch
Ingredients
Directions
Cut ancho chiles open, discard stems and seeds.
Cut the chiles into small pieces with a pair of scissors or a sharp knife.
Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak.
Drain.
Meanwhile, thaw fish if frozen.
Lightly brown the fish fillets on both sides in hot oil.
Arrange fish in a 13 X 9 X 2-inch baking dish .
Season with a little salt.
In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves.
Cover and blend until smooth.
In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally.
Pour over the fish in the baking dish.
Bake, uncovered, in a preheated 350℉ (180℃). oven for 30 minutes. Transfer the fish fillets to a serving platter.
Top with lettuce, garnish with orange slices and radish roses.
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