Ingredients for Fish
1 lb. Red Snapper
GOYA® Adobo with Pepper to taste
1 envelope of GOYA® Sazon without annatto
Ingredients for the Sauce
½ cup of fresh Orange Juice
½ cup of GOYA® Mango Paste
3 tbsp. of Chicken Stock*
1 tbsp. GOYA® Botanita Sauce
1 tsp. fresh Cilantro (chopped)
½ Red Pepper (chopped)
½ Green Pepper (chopped)
1.Cut the fish in four portions and season it with Adobo and Sazon.
2.In a hot pan, sear the seasoned fish on both sides and finished cooking in a 400 degrees oven for five minutes.
3.In a small casserole add the juice, stock and the paste and cook till the paste dissolve.
4.To the same pot add the peppers and the Cilantro.
5.In a plate put some Goya Refried Pinto Beans in the center, put the Fish on top and pour over the sauce over the fish.
*To make the stock use the directions on the Goya Chicken Bouillon