Adobo Red Snapper with Confetti Couscous

  • Author: Aggie's Kitchen
  • Category: Fish
  • Method: Stovetop

Trying to add more fish in to your diet? Add this Adobo Lime Fish with Confetti Couscous to your meal plan for a ridiculously quick and perfectly light meal to your week!


  • 1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
  • 1 1/2tsp Adobo seasoning
  • 2 tsp olive oil
  • 1 box couscous (I like to use Near East)
  • 1 1/4 cup water
  • 2 tsp olive oil (optional)
  • 23 green onions, chopped
  • 1 red pepper, chopped
  • 1 cup drained and rinsed black beans (I like to use Bush’s)
  • juice from 12 limes


  1. Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.
  2. Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.
  3. While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.