In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.
Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.
Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.
Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.