Hispanic Kitchen is the cure for boring meals
1/4 cup olive oil
1/4 cup chopped red onion
1/4 cup chopped green onion
1/4 cup chopped green bell pepper
4 cloves garlic, minced
1 can diced tomatoes
2 Tbsp red wine vinegar
1/4 cup alcaparrado
1 bay leaf
Kosher salt, to taste
Freshly ground pepper, to taste
GOYA® Adobo with Pepper, to taste
1/4 cup GOYA® Naranja Agria marinade
1/4 olive oil
4-5 fish filets (use a firm-flesh fish such as grouper, salmon or tuna)
Season fish with Adobo, to taste. Pour marinade over filets and place in refrigerator to 30 minutes. Heat 1/4 cup olive oil over medium heat. Add the onions, bell pepper, and garlic and cook for 2-3 minutes, stirring frequently. Stir in the tomatoes, vinegar, alcaparrado, salt, pepper, and bay leaf. Simmer 10-15 minutes.
Heat the second 1/4 cup of olive oil in a nonstick saute pan on medium heat. Saute filets on each side until lightly browned. Pour the sauce over the fish and let simmer about 10 minutes.
IMPORTANT NOTE: Be careful not to marinate the fish too long.
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