I cook fish often — it’s quick, healthy, and surprisingly simple once you get comfortable with it. Many people feel intimidated by seafood, but with a few basic techniques you can have a fast weeknight dinner on the table. I buy much of my fish frozen from stores like Costco or Publix and prefer wild-caught when possible. If you’re new to cooking fish, try different methods: pan-searing and broiling are both fast and produce great texture. This Adobo Red Snapper served with a colorful couscous side is light, flavorful, and perfect for a summer meal.
For a speedy side, couscous is hard to beat. It cooks in minutes and becomes a versatile base for chopped vegetables, beans, and a bright squeeze of lime. I often serve it at room temperature like a salad. This Confetti Couscous keeps the plate fresh and balanced alongside the seasoned snapper.
Adobo Red Snapper with Confetti Couscous
- Author: Aggie’s Kitchen
- Category: Fish
- Method: Stovetop
Looking to add more fish to your meals? This Adobo Red Snapper with Confetti Couscous is a fast, light option that brightens any weeknight menu.
Ingredients
- 1 lb red snapper (if frozen, thaw in the refrigerator or under cold running water)
- 1 1/2 tsp Adobo seasoning
- 2 tsp olive oil (for cooking fish)
- 1 box couscous
- 1 1/4 cup water
- 2 tsp olive oil (optional, for couscous)
- 2–3 green onions, chopped
- 1 red pepper, chopped
- 1 cup drained and rinsed black beans
- Juice from 1–2 limes
Instructions
- Prepare the couscous according to the package directions. To reduce sodium, use about half the seasoning packet if one is included. Once cooked, fluff with a fork and set aside.
- Heat 2 tsp olive oil in a nonstick skillet over medium-high heat. Pat the fish fillets dry with a paper towel, then sprinkle Adobo seasoning over both sides.
- Place the seasoned fillets gently into the hot pan. Cook 3–4 minutes per side, until the outside is lightly browned and the fish flakes easily with a fork.
- While the fish cooks, combine the couscous with chopped green onions, red pepper, black beans, and lime juice. Toss gently to combine and adjust seasoning with salt and pepper to taste. If desired, add a touch of olive oil for extra richness.
- Serve the pan-seared Adobo Red Snapper over or alongside the Confetti Couscous for a balanced, colorful plate.
More fish recipes:
Parmesan Crusted Fish with Lemon and Capers
Salmon Spinach Bake
Chili Rubbed Fish with Quinoa Salad
