Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside.

Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar.

Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside.

Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens.

To serve, place mofongo in the center of the plate with mahi mahi on top. Cover with the beurre blanc