COBIA EMPANADAS - CHEF MONICA LEON
Cobia Empanadas - Serves 2
- 1 pound of finely diced cobia (doesn’t have to be perfect/precise cuts as it will break down later in the sauce)
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 1 large yellow onion, diced
- 5 garlic cloves, finely chopped
- 2 tbsp. Sazon completa
- ¼ cup of extra virgin olive oil
- Salt & pepper to taste
- 10 ounces of tomato puree
- 6 oz. of dry white cooking wine
- Store bought empanada dough wrappers for frying
- 4 cups of canola oil for frying
- In a large dutch oven heat your olive oil over low-medium heat and add your chopped peppers, onions and garlic to make your sofrito. Now add your Sazon completa & salt to taste and mix. Cook this down for 5-7 minutes until nice & cooked down and you see your onions are translucent.
- Now stir in your fish, cooking wine and tomato puree and cook this down for 20-25 minutes over medium-low heat stirring constantly to break down the fish. After this time, the fish will be cooked down and it’ll have a nice & thick consistency. Take your mixture off the heat and let it come to room temperature before filling your empanadas.
- On a clean surface we are going to place our defrosted empanada wrappers and one by one start filling them. Moisten the outer edge of each wrapper with water and put a spoonful into each wrapper making sure to not overfill. Wrap your dough around the filling to form your empanada. Using a fork, crimp the edges of the empanadas. Set aside.
- Heat oil in a frying pan to 350F. Once the oil is hot, add one empanada at a time, flipping after about 5 minutes on both sides until golden brown. Once your empanada is ready, take it out of the oil & and place on a sheet pan covered in paper towel to absorb the excess oil. Plate & serve with lime or your favorite dipping sauce!