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3 Well-Marinated Recipes

Chef Denisse Oller features ways to marinate fish, chicken and pork

Green Adobo for Fish

Fish in Green Adobo Sauce

Green adobo for fish. — Photo by: Marisa Zanganeh

En español

Yields: 4 portions


  • 5 tomatillos, skinless
  • 1 small white onion, cut into quarters
  • 3 garlic cloves, peeled
  • 3 scallions, cut in three
  • ½ cup fresh cilantro
  • ½ cup fresh parsley
  • 3 jalapeño peppers, without seeds or veins, cut into halves
  • 1 serrano chile, without seeds or veins, cut into halves
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 4 tilapia fillets
  • Salt and pepper to taste
  • 1 lime, cut into thin slices, for garnish

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Preheat oven to 325ºF.

  2. In a wide frying pan, brown the tomatillos, onion and garlic cloves at high heat for 3–4 minutes, stirring constantly.

  3. Place ingredients in a blender; add the scallions, cilantro, parsley, jalapeño pepper, serrano chile, lime juice and olive oil. Add salt and pepper to taste.

  4. Place tilapia fillets in shallow ovenproof pan and add sauce. Refrigerate for approximately 15 minutes.

  5. Remove pan from refrigerator and let rest at room temperature for 15 minutes. Place in the oven and bake for 12–15 minutes.

  6. Garnish with lime slices before serving.

Next: Caribbean-style chicken with yogurt sauce. >>

Caribbean-style chicken with yogurt sauce

Yields 4


  • 1½ pounds skinless, boneless chicken breast
  • 16 ounces natural 2% Greek yogurt
  • 2 garlic cloves, crushed
  • 2 tablespoons Jamaican jerk seasoning
  • ¼ teaspoon cumin
  • ¼ teaspoon ginger
  • 1 teaspoon paprika
  • 2 teaspoons grated lemon rind
  • Salt and pepper to taste  
  • ½ cup fresh dill, chopped

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Preheat oven to 375ºF.
  2. Pat dry chicken breast and pound flat. Add salt and pepper to taste.
  3. In an ovenproof pan, mix all the ingredients with the yogurt. Add the chicken, making sure it is covered by the mixture. Seal with plastic and refrigerate for 1–4 hours.
  4. Remove pan from refrigerator, unwrap and place in oven.
  5. Bake for 35–40 minutes or until chicken is completely cooked. Garnish with dill.

Next: Roasted pork tenderloin in red sauce. >>

Roasted pork tenderloin in red sauce


  • 3 mulato chiles
  • 3 guajillo chiles
  • 3 pasilla chiles
  • 1 New Mexico chile
  • 4 garlic cloves
  • 1 medium white onion, cut in quarters
  • 1 Roma tomato, cut in half
  • 2 scallions, cut in half
  • 1 teaspoon dry epazote (wormseed)
  • 2 teaspoons dry Mexican oregano
  • 20 ounces canned pineapple slices, juice reserved
  • 2 tablespoons olive oil
  • 1 tablespoons vegetable oil
  • Salt and pepper to taste
  •  2½ pounds pork tenderloin

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. Set aside a large bowl with boiling water.

  2. In a large skillet, sauté chiles at medium heat for approximately 2–3 minutes, until tender. Slice chiles and remove seeds. Place chiles in the large bowl of boiling water and hydrate for approximately 15 minutes.

  3. Drain chiles and mix in a blender.

  4. In a large skillet, brown garlic, onion, tomato and scallions for approximately 5 minutes. Add these ingredients to the chile mixture in the blender, along with the epazote, oregano, 8 ounces of pineapple, 4 ounces of pineapple juice and oil. Add salt to taste.

  5. Season the pork with salt and pepper. Place in a zippered plastic bag and add 1 cup of the chile mixture. Close and place in the refrigerator for at least 1 hour. Reserve the rest of the mixture for the cooked meat.

  6. Preheat oven to 350ºF. Take meat from bag. Let rest for 30 minutes at room temperature. Remove excess sauce.

  7. In a large, hot skillet, pour vegetable oil and brown meat, 3 minutes on each side, at high heat.

  8. Place remaining pineapple slices over the meat and place in the oven. Cook for at least 15 minutes, or until the meat’s internal temperature reaches 155ºF. Remove meat from oven. Let rest for 10 minutes before cutting into thin slices.

  9. Serve with the remaining sauce.

You may also like: 3 potato recipes for every occasion.

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