Royal Fish Empanadas And Coconut Rice Recipe

Name: Royal Fish Empanadas And Coconut Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Boil fish filets with a bit of salt until tender.
2
In a saucepan saute 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 350u00b0F (175u00b0C)
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.

729

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb tilapia fillet, 3 tablespoons olive oil, 1/2 onion, finely chopped, 2 garlic cloves, finely chopped, and more.

Yes, Royal Fish Empanadas And Coconut Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Royal Fish Empanadas And Coconut Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions