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if you’re using fillets, score the skin in a crosshatch pattern with a sharp knife. Pat the fillets or steaks dry and season them with the salt, then coat both sides with the adobo and let them marinate in the refrigerator for 30 minutes. Meanwhile, preheat the oven to 200°F. heat a large heavy skillet over medium heat, then add 1 tablespoon of oil and cook 2 to 3 pieces of fish, flesh side down, for 2 minutes.
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