A Light & Healthy Recipe: White Fish with Black Bean Mole & Pineapple Nopalito Salsa

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Goya Pan Seared White Fish with Black Bean Mole & Pineapple Nopalito Salsa
This deliciously easy recipe from Goya Foods brings together fresh pineapple and nopalitos, with a rich black bean mole sauce! You'll love it with fresh Mahi Mahi or halibut! Watch Goya Foods Executive Chef Fernando Desa walk you through how to prepare this dish in the video above.
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Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
Ingredients
Mahi Mahi or Other White Fish
Black Bean Sauce
Roasted Pineapple & Nopalito Salsa
Garnish
Course Entrées
Occasion Casual, Fall, Spring, Summer, Winter
Servings
Ingredients
Mahi Mahi or Other White Fish
Black Bean Sauce
Roasted Pineapple & Nopalito Salsa
Garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Season the fish fillets with salt & pepper and her aside.
  2. Heat a large heavy bottom combine the refried black beans, whole black beans, chicken bouillon, adobo seasoning, season and mole. Bring the mixture to a boil, reduce the heat to low and simmer for 15 minutes. Use an immersion blender to puree the black bean mixture. Set the puree aside and keep warm.
  3. Heat a gas grill to high heat. Place the pineapple rings on a grilling mesh and grill for 10 minutes until golden brown on the bottom. Cool the pineapple and cut into small chunks. Combine the pineapple chunks, nopalitos, olive oil, chopped piquillo & jalapeño peppers, jalapeño salsa, salsa verde, chopped tomatoes and chopped bell peppers in a large bowl. Toss the ingredients to combine, cover and refrigerated until ready to use.
  4. Heat a large heavy bottom skillet over high heat for 3 minutes. Lightly brush the hot pan with olive oil. Add the seasoned fish fillets and pan sear on each side for 3 minutes or until golden.
  5. Serve the pan seared fish over a cup of the black bean puree and top with a 1/2 cup of the pineapple & nopalito salsa. Garnish with 1/4 cup of crumbled quest fresco, cilantro leaves, chopped chives and parsley leaves.
Recipe Notes

This recipe is provided courtesy of Goya Foods.

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