Goya Foods' Catalan-Style Fish
If anyone can build an elegant dinner from just a few pantry staples, it's Goya Foods! This dish will transport you to northern Spain, with seared halibut over a simple piperade-style sauce of peppers, tomatoes, olives, and capers. Chef Fernando Desa shares this Catalan-inspired recipe in the video.
Ingredients
Piperade Sauce
- ¼ cup GOYA® Extra Virgin Olive Oil
- 1 cup white onion thinly sliced
- 1 cup red bell pepper sliced lengthwise
- 1 Tablespoon GOYA® Minced Garlic or 6 cloves garlic, peeled and minced
- ½ teaspoon GOYA® Oregano Leaf
- Two 8-ounce cans tomato sauce
Tapenade
- ¾ cup GOYA® Manzanilla Olives Stuffed with Minced Pimentos coarsely chopped
- 1 Tablespoon GOYA® Capers
- ¼ cup GOYA® Extra Virgin Olive Oil
- 1 Tablespoon GOYA® Minced Garlic or 6 cloves garlic, peeled and minced
- 1 Tablespoon parsley coarsely chopped
Fish
- 4 halibut fillets (approx. 5 ounces each) (or any other firm white fish)
- 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper
- ¼ cup GOYA® Extra Virgin Olive Oil
Instructions
Piperade Sauce
- In a large saucepan, heat olive oil; add onion and peppers and sauté 1 minute. Add garlic and oregano. When vegetables are soft, add tomato sauce and stir.
- Let sauce simmer 5 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 fillets with adobo.
- In large skillet, heat olive oil. Add fillets and cook over medium-high heat, 3 to 4 minutes on each side, until cooked through and golden brown.
- Spread piperade sauce on plates, place fillets on top of sauce, top fillets with tapenade and serve.
Notes
Recipe courtesy of Goya Foods.
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