Pan Seared Mahi Mahi over Sauté Vegetables and Top with Roasted Pepper Coulis and Chunky Caribbean Style Tapenade

Ingredients

Hummus

1 Container of GOYA® Classic Hummus (8 oz.)

Sauté Vegetables

1 Can of GOYA® Mixed Vegetables (8.25 oz.) Drained

1 Envelope of GOYA® Sazón Natural and Complete

1 ½ tbsp. of GOYA® Extra Virgin Olive Oil

Mahi Mahi

1 lb. of Mahi Mahi Fillet

GOYA® Adobo Light with Pepper to taste

Roasted Pepper Coulis

2 ½ tbsp. GOYA® Sazón Liquido - Hot (30oz.)

1 Jar of GOYA® Roasted Pimientos (Drained)

½ tbsp. of GOYA® Garlic

¼ tsp. of Sugar

½ tsp. of GOYA® Extra Virgin Olive Oil

Caribbean Style Tapenade

½ jar of GOYA® Salad Olives (7 oz.) Drained

2 tbsp. of GOYA® Spanish Capers (7 oz.) Drained

1 tbsp. of GOYA® Extra Virgin Olive Oil

½ tsp. of Fresh Cilantro (Chopped)

Pinch of GOYA® Adobo Light with Pepper

Directions

1. Cut the fish in four portions and season it with Adobo.
2. To make the Tapenade, chop all the vegetables, mix with the Olive Oil and Adobo, cover and put it in the fridge.
3. For the Coulis, add all the ingredients in a small food processor, cover and put it in the fridge.
4. In a hot pan add the oil and sauté the vegetables then add the Sazón.
5. Also in a hot pan add the oil and cook the fish for about two minutes each side depending of the thickness of the fish.
6. In the center of the plate spread some of the Hummus, add a bed of vegetables on top, lay the fish over, spoon the Tapenade and drizzle the sauce. Sprinkle some chopped Parsley and ready to eat.
Serves 4-6
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