Sea Bass with Red Pepper Coulis & Vigorón

Corvina con Coulis de Pimientos y Vigorón

Vigorón, traditionally made from yuca, pork rinds and cabbage, is given a twist with Salvadorean pickled vegetables and paired with a typical Spanish red pepper sauce.

Serves 4

For the Sauce:

1 jar (6.75 oz.) GOYA® Roasted Red Peppers, drained

½ tbsp. GOYA Sazón Líquido Picante

1½ tsp. GOYA Minced Garlic

½ tsp. GOYA Extra Virgin Olive Oil

¼ tsp. sugar

For the Fish:

1 lb. sea bass, cut into four 4 oz. portions

GOYA Adobo All-Purpose Seasoning with Pepper,

to taste

1 packet GOYA Sazón with Coriander and Annatto

2 tbsp. GOYAExtra Virgin Olive Oil

For the Vigorón:

1 can (14 oz.) GOYA Yuca, finely chopped

1 bag (2 oz.) GOYA Pork Cracklin'

1 cup GOYA Pickled Vegetables Salvadorian Style

1 medium tomato, finely chopped

2 GOYA Pickled Jalapeños, finely chopped

Fresh parsley sprigs (optional)

1.	In bowl of food processor, add roasted red peppers, sazón líquido, garlic, olive oil and sugar. Process until mixture is completely smooth, about 2 minutes. Transfer sauce to bowl; set aside.
2.	Heat oven to 400°F. Season fish on all sides with adobo and sazón. Heat oil in medium oven-proof skillet over medium-high heat. Add sea bass. Cook until golden brown on both sides; flipping once, about 4 minutes. Transfer skillet to oven; cook until fish is warmed through, about 5 minutes more. Transfer fish to plate; tent with foil to keep warm.
3.	Meanwhile, in medium bowl, mix together yucca and pork cracklin' until combined. In small bowl, mix together pickled vegetables, tomatoes and jalapeños; set aside.
4.	To assemble, spoon ½ cup yuca mixture on plate. Top with ¼ cup vegetable mixture and sea bass. Drizzle sauce; garnish with parsley, if desired. Repeat with remaining ingredients.