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Ingredients
1 ½ lb.
halibut filets, cut into 1 1/2-inch pieces
1
lime, zested and juiced, plus lime wedges, for serving
½ tsp.
GOYA® Adobo All-Purpose Seasoning, plus more as desired
1 tbsp.
GOYA® Olive Oil or coconut oil
1
jalapeño, seeded and finely chopped
1 jar (6 oz.)
GOYA® Sofrito
1 lb.
tomatoes, cut into 1-inch pieces
1 can (13.5 oz.)
GOYA® Coconut Milk or GOYA® Organic Coconut Milk
1 cup
low-sodium seafood broth
1 packet
Sazón GOYA® with Coriander and Annatto
chopped fresh cilantro, for garnish
4 cups
cooked GOYA® Jasmine Rice, for serving
Directions
Step 1
In large bowl, combine fish, lime zest, juice and Adobo and toss to coat. Set aside.
Step 2
Heat oil in large heavy-bottom pot over medium heat. Add jalapeño and cook until fragrant, about 30 seconds. Stir in sofrito and cook for 1 minute. Add tomatoes and cook until tomatoes begin to soften, about 5 minutes.
Step 3
Stir in coconut milk, broth and Sazón until seasoning dissolves. Bring to simmer over medium-low heat for 5 minutes.
Step 4
Place fish in stew and simmer for 5-7 minutes until easily flakes apart. Season with Adobo to taste. Top with cilantro and serve with rice and lime wedges.
New from Goya
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