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–+ servings

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.
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Cook Time 45 minutes
Total Time 45 minutes
Course Entrées
Servings 4 servings

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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