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Pan seared Red Snapper with a Chili Mango Sauce


Ingredients for Fish

1 lb. Red Snapper

GOYA® Adobo with Pepper to taste

1 envelope of GOYA® Sazon without annatto

Ingredients for the Sauce

½ cup of fresh Orange Juice

½ cup of GOYA® Mango Paste

3 tbsp. of Chicken Stock*

1 tbsp. GOYA® Botanita Sauce

1 tsp. fresh Cilantro (chopped)

½ Red Pepper (chopped)

½ Green Pepper (chopped)


1. Cut the fish in four portions and season it with Adobo and Sazon.
2. In a hot pan, sear the seasoned fish on both sides and finished cooking in a 400 degrees oven for five minutes.
3. In a small casserole add the juice, stock and the paste and cook till the paste dissolve.
4. To the same pot add the peppers and the Cilantro.
5. In a plate put some Goya Refried Pinto Beans in the center, put the Fish on top and pour over the sauce over the fish.

*To make the stock use the directions on the Goya Chicken Bouillon
Serves 4

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Sazón with Coriander and Annatto

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