Tilapia over Tamale with Spanish-Style Salsa

Tilapia sobre Tamales con Salsa Española

This delightful seafood dish is a blend of tasty Cuban tamales, Mexican rice and a robust Spanish olive and caper sauce.

Serves 4

Prep time: 20 min.


1/2 cup GOYA® Spanish Olives Stuffed with Minced Pimientos

1 jar (4 oz.) GOYA® Pimientos, drained

2 tbsp. GOYA® Sofrito

1 tbsp. GOYA® Extra Virgin Olive Oil

1 packet Sazón GOYA® with Coriander and Annatto

11/2 tsp. GOYA® Capers

3/4 tsp. GOYA® Hot Sauce

4 tilapia fillets (about 1 lb.)

1 packet Sazón GOYA® without Annatto

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

2 tbsp. GOYA® Corn Oil

1 box (16 oz.) GOYA® Frozen Tamales, cooked according to package directions

1 box (8 oz.) GOYA® Mexican Rice, cooked according

to package directions


1. In bowl of food processor, combine olives, pimientos, sofrito, olive oil, sazón, capers and hot sauce. Pulse 10 times, or until ingredients mix and develop a chunky consistency; transfer to refrigerator to chill at least 30 minutes.
2. Season tilapia with sazón and adobo. Prepare a grill to medium-high heat or heat oil in medium skillet over medium-high heat. Add fish and cook until golden and opaque, flipping once, about 6 minutes.
3. Using a 21/2 inch diameter round cookie cutter, cut the cooked tamales into circles. Divide tamales evenly among serving dishes. Top with tilapia. Divide reserved salsa evenly among tilapia fillets. Serve cooked rice alongside.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.