Catalán-Style Fish

Catalán-Style Fish
Catalán-Style Fish

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Prep time

30m

Total time

45m

Yields

4

Servings

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La Cocina Goya

An elegant and delicious entrée that’s simple to prepare! To make this flavorful Catalán-Style Fish, first season the halibut filets to perfection with GOYA® Adobo All Purpose Seasoning with Pepper and cook in a matter of minutes using GOYA® Extra Virgin Olive Oil. For the finishing touch, this delicious fish is served over a piperade sauce made with GOYA® Tomato Sauce, onions and peppers and topped with a tasty tapenade made with GOYA® Manzanilla Olives Stuffed with Minced Pimientos and parsley.

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  • Ingredients
  • Directions

Ingredients

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For the Piperade Sauce:

1 cup

white onion, thinly sliced

1 cup

red bell pepper, sliced lengthwise

1 tbsp.

GOYA® Minced Garlic, or 6 cloves garlic, peeled and minced       

2 cans (8 oz. each)

GOYA® Tomato Sauce                                 

For the Tapenade:

1 tbsp.

GOYA® Capers

1 tbsp.

GOYA® Minced Garlic, or 6 cloves garlic, peeled and coarsely chopped       

1 tbsp.

parsley, coarsely chopped

For the Fish:

4

halibut (or any other firm white fish) filets, 5 oz. each                    

¼ cup

GOYA® Extra Virgin Olive Oil        

What's this?

This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.

Directions

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For the Piperade Sauce:

Step 1

In large saucepan, heat olive oil; add onion and peppers, and sauté one minute. Add garlic and oregano. When vegetables are soft, add tomato sauce, and stir.

Step 2

Let sauce simmer five minutes.

For the Tapenade:

Step 3

Add all tapenade ingredients to food processor, and pulse together until coarse consistency has been reached. Set aside.

For the Fish:

Step 4

Season each side of filets with Adobo.

Step 5

In large skillet, heat olive oil. Add filets, and heat over medium-high heat. Cook 3-4 minutes each side, until cooked through and golden brown.

Step 6

Spread piperade sauce on plates, place filets on top of sauce, top filets with tapenade and serve.

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