Categories
Latin Fusion
Pan Seared Red Snapper over Funche
Ingredients
Ingredients for Funche
1 envelope of GOYA® Chicken Bouillon
2 cups of water
1/2 cup of GOYA® Corn Meal
3 oz. of butter
6 oz. of parmesan cheese (grated)
Ingredients for Red Snapper
1 lb. of red snapper fillet
GOYA® Adobo with Pepper to taste
Ingredients for the Coulis
2 1/2 tbsp. GOYA® Hot Liquid Seasoning
1 jar (6 1/2 oz.) of GOYA® Fancy Pimientos, drained
1/2 tbsp. of GOYA® Minced Garlic
1/4 tsp. of sugar
1/2 tsp. of GOYA® Extra Virgin Olive Oil
Ingredients for Tapenade
1/2 jar (7 oz.) of GOYA® Salad Olives, drained
2 tbsp. of GOYA® Spanish Capers drained
1/2 tsp. of GOYA® Lemon Juice
1 tbsp. of GOYA® Extra Virgin Olive Oil
1/2 tsp. of fresh cilantro (Chopped)
pinch of GOYA® Adobo 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, lemon juice 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. | To make the Funche, make the chicken stock using the chicken bouillon then add the corn meal and cook till it forms a paste then add the rest of the ingredients and save. |
| 5. | In a hot pan add the oil and cook the fish for about two minutes each side depending of the thickness of the fish. |
Serves 4
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