Grilled Red Snapper Fillet with Curtido a la Goya Topped with Chipotle Cream

Ingredients

Ingredients for Fish

1 lb. red snapper fillet

GOYA® Adobo with Pepper to taste

1 packet of Sazón GOYA® without Annatto

Ingredients for Curtido

1 cup of GOYA® Pickled Vegetables Salvadorian Style

1 Jar of GOYA® Fancy Pimientos (sliced)

½ tsp. of GOYA® Minced Garlic

1 tbsp. of GOYA® Manzanilla Spanish Olives (sliced)

1 tbsp. of GOYA® Capers

½ tsp. of GOYA® Lemon Juice

½ tsp. of GOYA® Red Wine Vinegar

1 packet of GOYA® Salad Vegetable Seasoning

Ingredients for the cream

½ cup of sour cream

3 tbsp. of GOYA® Salsita Chipotle

Directions

1. Cut the fish in four portions and season it with Adobo and Sazon.
2. On a hot grill, cook the seasoned fish for three minutes on each side until the fish is cooked.
3. In a mixing bowl mix all the ingredients for the curtido and save.
4. To make the cream just mix both ingredients and save.
5. For presentation put the curtido in the middle of the plate topped with the fish and drizzle with the sauce.
Serves 4
Add to Recipe Box
Print Recipe
E-mail Recipe
Share

Featured Product

Mojo Chipotle

If you still haven’t tried seasoning meat with GOYA® Mojo Chipotle, you’re missing out on a kicked-up flavor with smoky notes.
Learn More »