Finished empanada

Seems like the 3 biggest topics my fellow anglers talk about are their last trip, their next trip and eating their catch.  I was talking about eating the latest catch recently with one of my buddies, Steve Slee.  Steve mentioned rockfish empanadas.  Empanadas?  Yeah.  How did you do that?  I’ll show you.

Below is what Steve sent me.  Haven’t had a chance to cook it yet…I haven’t been rockfishing much lately.  I may try it with another fish (halibut or white seabass come to mind), but it sure looks good.  Steve said he’s even done them as a smaller version to serve as an appetizer.  Sounds yummy.  Thanks Steve!

Rockfish Empanadas

Ingredients:
One hot red pepper
One tbsp. of fried garlic (find this in Asian markets)
Three tbsp. of Loeb’s Onion Crunch
Two large filets of rockfish cut into one inch cubes
One sheet of puff pastry
Two pinches of Himalayan pink salt
McCormicks Lemon Dill Sauce
Melted butter
Toasted sesame seeds
Spanish paprika
  1. Cook the peppers, onion and garlic in a little olive oil in a saute pan
  2. Add the fish and cook until just white on the outside (don’t cook all the way through)
  3. Empty contents of pan into a mixing bowl and mix with the lemon dill sauce (set aside)
  4. Roll the dough out flat and cut into two circles
  5. Place half the mixture into each dough circle and fold it over
  6. Crimp the edges shut with a fork
  7. Baste the top with melted butter (or egg wash) and top with the sesame seeds and paprika
  8. Bake at 400 degrees for 15 minutes or until browned. Add a salad and a glass of wine and dinner is served!

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