Royal Fish Empanadas and Coconut Rice

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Boil fish filets with a bit of salt until tender.
  • In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.
  • Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.
  • Cook for 10 minutes and refrigerate.
  • In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
  • When the filling is cool start making the empanadas.
  • Pre-heat oven to 350°F (175°C)
  • Brush some egg yolk in half of the edge of one of the circles with a pastry brush.
  • Put a spoonful of filling in the middle of the circle and fold it in half; bringing it together the edge with egg yolk over the opposite edge.
  • With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
  • Place over greased cookie sheet.
  • Repeat operation with the rest of the circles.
  • Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.
  • For the rice:.
  • Fry rice in butter until it starts turning golden, add coconut water and corn with the liquid it comes inches Season to taste. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until rice is tender and has absorbed the liquids.
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