Tilapia Empanadas Recipes

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TILAPIA EMPANADAS



Tilapia Empanadas image

Provided by Silvia

Categories     Fish & Seafood     Snacks & Appetizers

Time 1h15m

Number Of Ingredients 21

3 tablespoons olive oil
½ cup white or yellow onion (finely chopped)
2 big garlic cloves (finely chopped)
4 Diamond Reef® Tilapia fish fillets (defrosted)
Pepper to taste
2 small red potatoes (peeled, cooked and chopped into small cubes)
2 carrots (peeled, cooked and chopped into small cubes)
6 black olives (chopped)
6 green olives (chopped)
4 teaspoons capers
¾ teaspoon salt
¾ teaspoon crushed red pepper flakes
¼ teaspoon paprika
1 tablespoon white wine vinegar
6 fresh parsley sprigs (finely chopped)
1 box of puff pastry sheets (2 sheets, defrosted)
1 egg
All-purpose flour
Baking sheets
Parchment paper
A 4-inch round mold to cut the empanadas

Steps:

  • Pre-heat oven to 350 degrees F (~177 C).
  • Warm oil in a large skillet. Add onion and garlic and sauté for one minute.
  • Add the four tilapia fillets, season with pepper to taste and cook 2-3 minutes per side.
  • Break up the cooked fish inside the skillet with the help of a couple of forks.
  • Incorporate potatoes, carrots, olives, capers, salt, peppers, paprika, parsley and vinegar with the fish.
  • Cook for 2-3 minutes more. Taste for salt. Turn heat off and set aside.
  • Place 1 puff pastry sheet on a lightly floured, clean surface (leave the other sheet in the fridge), and using a floured rolling pin, roll the puff pastry sheet to 12 x 12 inches.
  • Cut 9 circles with the round mold (you can also use a round lid or the rim of a glass). Put the excess pastry in a plastic bag and refrigerate.
  • Fill each empanada with a teaspoon of the delicious fish filling. Fold pastry over the filling, and, with your fingers, press the edges of the pastry until it is sealed. Finally, use a fork to crimp the edges. Make a small slit on the top of each empanada to allow vapor to escape and place empanadas on a parchment paper covered baking sheet.
  • Repeat the process for a total of 9.
  • Take the second puff pastry sheet from refrigerator and make another 9. Add the excess pastry to the excess pastry from the first sheet, knead for a few minutes, and roll the pastry again. You will get another 4-6 empanadas.
  • Whisk egg and brush each empanada. Bake for 20-22 minutes or until pastry is golden brown.

GRILLED TILAPIA WITH TOMATO-OLIVE TAPENADE



Grilled Tilapia with Tomato-Olive Tapenade image

A quick and easy way to prepare tilapia.

Provided by Kat

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 7

4 (6 ounce) tilapia fillets
1 tablespoon olive oil
½ cup chopped tomatoes
5 pitted Kalamata olives, chopped
1 tablespoon chopped onion
1 tablespoon capers
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place tilapia fillets on a baking sheet and brush with olive oil.
  • Bake tilapia in the preheated oven until opaque and easily flaked with a fork, 10 to 15 minutes.
  • Combine chopped tomatoes, olives, onion, and capers in a small saucepan. Cook over medium-high heat, stirring occasionally, until tomatoes begin to break down and tapenade flavors are combined, 5 to 10 minutes. Spoon tapenade over baked fillets.

Nutrition Facts : Calories 216.2 calories, Carbohydrate 1.7 g, Cholesterol 61.6 mg, Fat 6.9 g, Fiber 0.4 g, Protein 34.8 g, SaturatedFat 1.1 g, Sodium 254.9 mg, Sugar 0.7 g

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