Catalán-Style Fish

Name: Catalán-Style Fish
Prep time: 30M
Total time: 45M
Yield: 4 Servings
Cuisine: Spain
Ingredients: ¼ cup GOYA® Extra Virgin Olive Oil; 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 GOYA® Tomato Sauce; ¾ cup GOYA® Manzanilla Olives Stuffed with Minced Pimientos, coarsely chopped; 1 tbsp. GOYA® Capers; ¼ cup GOYA® Extra Virgin Olive Oil; 1 tbsp. GOYA® Minced Garlic, or 6 cloves garlic, peeled and coarsely chopped; 1 tbsp. parsley, coarsely chopped; 4 halibut (or any other firm white fish) filets, 5 oz. each; 1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper; ¼ cup GOYA® Extra Virgin Olive Oil

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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® <a title="Adobo with Pepper" href="https://goya.com/en/products/adobo-with-pepper" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All Purpose Seasoning with Pepper</a> and cook in a matter of minutes using GOYA® <a title="Extra Virgin Olive Oil" href="https://goya.com/en/products/extra-virgin-olive-oil" data-udi="https://goya.com/en/products/extra-virgin-olive-oil">Extra Virgin Olive Oil</a>. For the finishing touch, this delicious fish is served over a piperade sauce made with GOYA® <a title="Tomato Sauce" href="https://goya.com/en/products/tomato-sauce" data-udi="https://goya.com/en/products/tomato-sauce">Tomato Sauce</a>, onions and peppers and topped with a tasty tapenade made with GOYA® <a title="Manzanilla Olives Stuffed with Minced Pimientos" href="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos" data-udi="https://goya.com/en/products/manzanilla-olives-stuffed-with-minced-pimientos">Manzanilla Olives Stuffed with Minced Pimientos</a> and parsley.

Total Time

45m

Prep Time:30m

Yields:4 Servings

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Ingredients

For the Piperade Sauce:

¼ cup

GOYA® Extra Virgin Olive Oil

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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

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½ tsp.

GOYA® Oregano Leaf

2 cans
(8 oz. each)

GOYA® Tomato Sauce

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For the Tapenade:

¾ cup

GOYA® Manzanilla Spanish Olives Stuffed with Minced Pimiento, coarsely chopped

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1 tbsp.

GOYA® Capers

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¼ cup

GOYA® Extra Virgin Olive Oil

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1 tbsp.

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

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1 tbsp.

parsley, coarsely chopped

For the Fish:

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

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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¼ cup

GOYA® Extra Virgin Olive Oil

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Directions

Kitchen View

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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