Posts Tagged ‘Chillo fillet on Funcho’
Ingredients
Chillo fillet on Funcho
Ingredients for Funcho
1 packet Bouillons-GOYA ® Chicken Broth
2 cups water
1 / 2 cup Goya Corn Meal ®
3 oz. butter
6 oz. Parmesan cheese (grated)
Ingredients for Chillo
1 lb. snapper fillet
Goya Adobo with Pepper
Ingredients for Salsa
2 1 / 2 tbsp. Goya Sazon Picante Liquid
1 jar (6 1 / 2 oz.) GOYA Pepper drained
1 / 2 tbsp. GOYA ® Minced Garlic
1 / 4 tsp. sugar
1 / 2 tsp. Olive Oil Extra Virgin GOYA ®
Ingredients for Mashed
1 / 2 jar (7 oz.) GOYA ® seasoning (chopped olives with peppers), drained
2 tbsp GOYA ® Capers, drained
1 tbsp. Olive Oil Extra Virgin GOYA
1 / 2 tsp. fresh cilantro (chopped)
Pinch of Goya Adobo with Pepper
Instructions
1. Cut fish into four portions and season with Adobo.
2. To prepare the puree, cut the ingredients, mix, cover and store in the refrigerator.
3. Para la Salsa, añada todos los ingredientes en un procesador de alimentos y licue hasta que estén bien triturados, luego cubra y guarde en la nevera.
4. To prepare the Funches, make the broth, then add the flour and cook until ready Espeza. Then add the remaining ingredients.
5. In a hot skillet, add oil and cook the fish for about two minutes, depending on how thick the steak.
Makes 4 servings.