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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
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.
Let sauce simmer five minutes.
Add all tapenade ingredients to food processor, and pulse together until coarse consistency has been reached. Set aside.
Season each side of filets with Adobo.
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.
Spread piperade sauce on plates, place filets on top of sauce, top filets with tapenade and serve.