Pan Seared Red Snapper over Funche


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


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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