1. Heat oil in skillet to 350F.

  2. Liberally coat both sides of fish with Bohio.

  3. Fry in oil until brown, turning once.

The seasoning should be applied to the fish immediately before the fish is placed in the skillet. The seasoning will form a light crust as the fish cooks. If the seasoning is applied too soon and the fish allowed to stand, the moisture of the fish will dissolve the seasoning and the fish will absorb it, resulting in unbearably salty fish.

The Bohio seasoning is a Puerto Rican product, widely available in the British Virgin Islands. We stock up on it whenever we are there. You can find other adobo criollo seasonings in the Latin-American section of a good supermarket.

Our Favorite Island Recipes
Da Caribbean, Mon!

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