Shark Empanada Filling

Name: Shark Empanada Filling
Total time: PT0D0H0M
Yield: makes 3 Cups or Fills 32 Empanadas
Ingredients: 1 sprig rosemary; 1 sprig fresh thyme; 2 bay leaves; 1 lb. skinless shark (or swordfish) steaks; 1 ⁄ 2 tsp. salt; 1 white onion, peeled and diced; 2 tbsp. olive oil; 6 cloves garlic, peeled and chopped; 9 plum tomatoes, peeled, seeded, and chopped; 8 pitted green olives (such as manzanillas), chopped; 1 tbsp. chopped capers; 1 fresh serrano chile, stemmed and chopped; 2 tbsp. currants; 1 tbsp. pickled jalapeño juice; 2 tbsp. chopped fresh parsley; Salt and freshly ground black pepper

Serves
makes 3 Cups or Fills 32 Empanadas

MAURA MCEVOY

This delicious filling is almost as Spanish as it is Mexican, and is wonderful in Veracruz-Style Empanadas.

Ingredients

1 sprig rosemary
1 sprig fresh thyme
2 bay leaves
1 lb. skinless shark (or swordfish) steaks
¹⁄₂ tsp. salt
1 white onion, peeled and diced
2 tbsp. olive oil
6 cloves garlic, peeled and chopped
9 plum tomatoes, peeled, seeded, and chopped
8 pitted green olives (such as manzanillas), chopped
1 tbsp. chopped capers
1 fresh serrano chile, stemmed and chopped
2 tbsp. currants
1 tbsp. pickled jalapeño juice
2 tbsp. chopped fresh parsley
Salt and freshly ground black pepper

ADVERTISEMENTAD

Instructions

Step 1

Boil 4 cups water, rosemary, thyme, and bay leaves in a pot over medium heat. Add steaks and salt, cover, remove from heat, and set aside for 30 minutes.

Step 2

Remove fish; flake into a bowl. Cook onions in oil in a skillet over medium heat for 10 minutes. Add garlic, tomatoes, olives, capers, chiles, currants, and jalapeño juice. Cook for 15 minutes.