I suggest slicing the fish in half because one side is not as thick. If it is even all the way through, leave it as it is. Season all sides lightly with salt and pepper. Coat generously with the adobo. Cover and let it marinate and refrigerate for 2-3 hours.

Thirty minutes before cooking, remove the fish from the refrigerator and let it come to room temperature.

When ready, preheat the oven to 400 degrees F. Add 2 tbsps. of butter and 2 tbsps. of oil to an oven safe skillet. Preheat at medium heat until the butter melts and the oil is hot. Sear the fish skin side up for 4 minutes on the first side. Flip over and sear for 2 minutes.

Transfer the entire skillet to the preheated oven onto the middle rack. You will finish cooking the fish in the oven for 10-16 minutes or until the internal temperature reaches 145 degrees F. The smaller piece was ready after 8 minutes. The larger piece reached 145 degrees after 17 minutes. The cook time really depends on the thickness of the fish. It’s best to start reading the temperature after 8 minutes if the piece is not too thick.

When ready, remove the fish from the skillet and transfer it to a covered baking dish. In that same skillet at heat below medium add the remaining butter. Add the garlic and red pepper flakes. Sauté for 1 minute. Add lemon juice and beer. Stir well to combine. Season to taste with salt and pepper. Mix in the chile lime seasoning. Add the parsley and then mix in the beer. Stir well to combine. Cook for 2 minutes. Plate the fish and then pour the lemon garlic sauce from the skillet over the fish. Serve right away.