Shark Empanada Filling

See the RecipeMaura McEvoy

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

Shark Empanada Filling
This delicious filling is almost as Spanish as it is Mexican.
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
  • 12 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

Instructions

  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.