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!
Season the fish fillets with salt & pepper and her aside.
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.
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.
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.
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.
Mahi Mahi or Other White Fish
Roasted Pineapple & Nopalito Salsa
- 2 cans GOYA PINEAPPLE RINGS drained
- 2 cans GOYA NOPALITOS drained & chopped
- 2 Tablespoons GOYA EXTRA VIRGIN OLIVE OIL
- 2 GOYA PIQUILLO PEPPERS chopped fine
- 2 GOYA JALAPENO PEPPERS chopped fine
- 2 Tablespoons GOYA JALAPENO SALSITA
- 2 Tablespoons GOYA SALSA VERDE
- 4 Tomatoes chopped
- 1 each GREEN & YELLOW BELL PEPPER chopped
Goya Pan Seared White Fish with Black Bean Mole & Pineapple Nopalito Salsa
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