On the Menu | Chef Fernando Desa

httpv://www.youtube.com/watch?v=f9Qhydn4gUM

Hispanic Lifestyle met with Fernando Desa, Executive Chef and Product Development Manager for Goya, America’s largest Hispanic-owned food company. In this segment Chef Desa gives Hispanic Lifestyle an exclusive cooking demonstration of two dishes.

Grilled Salmon over Manchego Funche

1 packet GOYA® Powdered Chicken Bouillon

½ cup GOYA® Fine Yellow Corn Meal

8 oz. Manchego cheese, grated (about 2 cups)

1½ tbsp. butter

1 lb. salmon, cut into 4 equal pieces

1 packet GOYA® Sazón without Annatto

2 tbsp. GOYA® Corn Oil

½ cup sour cream

1 tbsp. finely chopped fresh cilantro

1 cup GOYA® Pico de Gallo

Fresh cilantro leaves (optional)

Directions

1. In small saucepan over medium-high heat, bring 2 cups water to a boil. Lower heat to medium low. Add bouillon, stirring to dissolve. Using a whisk, slowly stir in corn meal until smooth. Add cheese and butter; stir until fully incorporated. Set aside.

2. Meanwhile, season fish on all sides with sazón and adobo. Heat oil in a medium skillet over medium-high. Add the fish and cook until golden brown and opaque, flipping once, about 6 minutes.

3. In a small bowl, mix together the sour cream and cilantro; set aside. Divide funche evenly among serving plates. Top with salmon and a dollop of cilantro cream. Spoon pico de gallo evenly around funche. Garnish with cilantro, if desired.

* * *

Tilapia and Alcaparrado Salsa

½ cup GOYA® Spanish Olives Stuffed with Minced Pimientos

1 jar (4 oz.) GOYA Pimientos, drained

2 tbsp. GOYA Sofrito

1 tbsp. GOYA Extra Virgin Olive Oil

1 packet Sazón GOYA with Coriander and Annatto

1½ tsp. GOYA Capers

¾ tsp. GOYA Hot Sauce

4 tilapia fillets (about 1 lb.)

1 packet Sazón GOYA without Annatto

GOYA Adobo with Pepper, to taste

2 tbsp. GOYA Corn Oil

1 box (16 oz.) GOYA Tamales, cooked according to package directions

1 box (8 oz.) GOYA Mexican Rice, cooked according to package directions

Directions

1. In bowl of food processor, combine olives, pimientos, Sofrito, olive oil, Sazón, capers and hot sauce. Pulse 10 times, or until ingredients mix and develop a chunky consistency; transfer to refrigerator to chill at least 30 minutes.

2. Season tilapia with Sazón and Adobo. Prepare a grill to medium-high heat or heat oil in medium skillet over medium-high heat. Add fish and cook until golden and opaque, flipping once, about 6 minutes.

3. Using a 4”-diameter round cookie cutter, cut the cooked tamales into circles. Divide tamales evenly among serving dishes. Top with tilapia. Divide reserved salsa evenly among tilapia fillets. Serve cooked rice alongside.

Author: Richard Sandoval

Richard Sandoval is an award winning journalist who produces Hispanic Lifestyle a television program broadcasting on several PBS stations throughout the United States. editorial@Hispaniclifestyle.com

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