Royal Fish Empanadas and Coconut Rice

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

Directions

1. 1

   Boil fish filets with a bit of salt until tender.

2. 2

   In a saucepan sauté onion and garlic. Add fish and stir constantly. Fish should be tender enough so it falls easily apart.

3. 3

   Add olives, tomatoes, parsley, and limejuice. Adjust seasoning to taste.

4. 4

   Cook for 10 minutes and refrigerate.

5. 5

   In the meantime, roll pastry dough out and cut circles with a cookie cutter or a round plastic container.

6. 6

   When the filling is cool start making the empanadas.

7. 7

   Pre-heat oven to 350°F (175°C)

8. 8

   Brush some egg yolk in half of the edge of one of the circles with a pastry brush.

9. 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. 10

    With a fork seal the empanada, brush some more egg yolk on top for coloring and sprinkle with coconut flakes.

11. 11

    Place over greased cookie sheet.

12. 12

    Repeat operation with the rest of the circles.

13. 13

    Bake for 15-20 minutes or until the edges start to turn golden brown. Cool before serving.

14. 14

    For the rice:.

15. 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.