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tilapia fillet olive oil onion garlic roma tomatoes black olives lime juice salt pastry egg yolks coconut flakes rice butter coconut water whole kernel corn
Viewed: 33 - Published at: 7 years agoIngredients
- 1 lb tilapia fillet
- 3 tablespoons olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, finely chopped
- 4 roma tomatoes, diced
- 4 -6 black olives, chopped
- 1/4 cup lime juice
- salt and pepper
- 1 lb puff pastry
- 2 egg yolks
- 1/2 cup coconut flakes
- 2 cups rice
- 1/4 cup butter
- 1 (11 7/8 ounce) can coconut water
- 1 (15 ounce) can whole kernel corn
Method
- Boil fish filets with a bit of salt until tender.
- In a saucepan saute 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.
