Royal Fish Empanadas And Coconut Rice

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 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

Recipe

• 1 boil fish filets with a bit of salt until tender.
• 2 in a saucepan sauté onion and garlic. add fish and stir constantly. fish should be tender enough so it falls easily apart.
• 3 add olives, tomatoes, parsley, and limejuice. adjust seasoning to taste.
• 4 cook for 10 minutes and refrigerate.
• 5 in the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.
• 6 when the filling is cool start making the empanadas.
• 7 pre-heat oven to 350°f (175°c)
• 8 brush some egg yolk in half of the edge of one of the circles with a pastry brush.
• 9 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.
• 10 with a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.
• 11 place over greased cookie sheet.
• 12 repeat operation with the rest of the circles.
• 13 bake for 15-20 minutes or until the edges start to turn golden brown. cool before serving.
• 14 for the rice:.
• 15 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.