Saveur

Photo: Maura McEvoy

MAKES 3 CUPS (TO FILL 32 EMPANADAS)

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

1 sprig fresh 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 garlic cloves, 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

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.

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.

3. Add fish and parsley; season with salt and pepper; cook 1 minute.

This article was first published in Saveur in Issue #12