Watch the video here!
If anyone can build an elegant dinner from just a few pantry staples, it's Goya Foods! This week we transport you to Northern Spain with seared halibut over a simple piperade-style sauce of peppers, tomatoes, olives and capers. Goya Foods Executive Chef, Fernando Desa, shares this Catalán-inspired recipe here. Watch the video.
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| Cook Time | 45 minutes |
| Servings |
servings
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Ingredients
Piperade Sauce
- 1/4 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
- 1/2 TSP. GOYA® Oregano Leaf
- 2 8 OZ CANS tomato sauce
Tapenade
- 3/4 CUP GOYA MANZANILLA OLIVES STUFFED WITH MINCED PIMIENTOS Coarsely chopped
- 1 TBSP GOYA Capers
- 1/4 CUP GOYA Extra virgin olive oil
- 1 TBSP GOYA® Minced Garlic or 6 cloves garlic, peeled and minced
- 1 TBSP Parsley coarsely chopped
Fish
- 4 HALIBUT FILETS (or any other firm white fish) 5 oz each
- 1 TSP. GOYA® Adobo All-Purpose Seasoning with Pepper
- 1/4 CUP GOYA EXTRA VIRGIN OLIVE OIL
Ingredients
Piperade Sauce
Tapenade
Fish
|
Rate this recipe!
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Instructions
Piperade Sauce
- In a 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.
- In a 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.
Tapenade
- Add all tapenade ingredients to food processor, and pulse together until coarse consistency has been reached. Set aside.
Fish
- 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.
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