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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.
Ingredients
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
½ tsp.
GOYA® Oregano Leaf
2 cans (8 oz. each)
GOYA® Tomato Sauce
For the Tapenade:
¾ cup
GOYA® Manzanilla Olives Stuffed with Minced Pimientos, coarsely chopped
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
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
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.
New from Goya
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