Pisillo is a dish typical of the Venezuelan plains made with local meats, although on the coast, Pisillo is made with fish instead. The name pisillo comes from the method used to shred the meat by smashing it (pisar) with a rock. This halibut pisillo makes the perfect filling for empanadas. Empandas de Pisilllo de Pescado is something that my grandmother had in her beach kiosk menu and it has a special place in my memories.
For this particular recipe I am partnering once again with Sitka Salmon Shares and using their incredible Halibut which happens to be one the world’s most-prized white fish. Sitka is one of the world’s great halibut ports. And unlike many other places in the North Pacific and North Atlantic, all of Sitka’s halibut are caught one by one on hook-and-line.
Halibut burger meat comes with my fish share and this pisillo for empanadas is my favorite way to use it. You could also use any other flaky white fish with this preparation. To top it all you should always serve empanadas with a dipping sauce. My favorite one is Guasacaca, a staple Venezuelan avocado sauce, although Salsa Verde or Chimichurri would work great as well.
Want to get closer to the source of your seafood? Enrollment in Sitka Salmon Shares 2020 CSF season is now open, use promo code “CommunityCooks20” for $25 off your initial share price.
Ingredients:
(Makes about 20 4.5-inches empanadas)
For the Fish:
1-pound Halibut burger meat
1/2 white onion
2 garlic cloves
Fresh Herbs: oregano & tarragon
1 Tbsp salt
For the Pisillo:
2 tablespoons vegetable oil
½ white onion, diced
1 clove garlic, minced
1 bell pepper, diced
1 bunch of fresh herbs: cilantro, oregano, tarragon – minced
¼ cup ketchup
1 teaspoon cumin powder
1 teaspoon smoked paprika
1 teaspoon annatto powder (optional) – it will give an orange color to the fish
½ cup fish stock
Salt & black pepper to taste
For the empanadas:
1 x 14 oz. frozen pie crust, thawed
All-purpose flour for dusting
1 egg
Method:
Cook the fish: In a small saucepan add the halibut burger meat with onion, garlic, fresh herbs, and salt. Cover with water and cook over medium heat until it comes to a boil. Reduce the heat and cook uncover for about 10 minutes, until the fish is cooked through. Strain the fish, discard the aromatics, set ½ cup of the fish stock aside, and reserve the rest for another use. Let the fish cool slightly, using a clean kitchen towel, wring the fish taking out all the moisture and shred.
Make the pisillo: In a medium skillet heat the oil over medium heat. Add diced onion, minced garlic, diced peppers, and minced herbs. Cook stirring occasionally until fragrant, about 5 minutes. Push the vegetables to the side, add ketchup and cook until it bubbles, about 1 minute. Stir in the shredded halibut, add spices, and season to taste with salt and pepper. Add reserved ½ cup of fish stock and cook until absorbed, about 3-5 minutes. Turn the heat off and let cool slightly.
Make the empanadas: Prepare a baking sheet with parchment paper. Preheat the oven at 400F. Dust your working surface with flour, roll out the pie crust using a rolling pin to extend the dough. Using a 4-inch round cutter or bowl, cut out round discs and keep them separate by using parchment paper in between. To assemble the empanadas, roll out each disc to about 4.5-inch circle. Place about a tablespoon of the halibut pisillo in the center of the disc. Fold it over and seal the dough by pressing it together with a fork. Place in the prepared baking sheet. You might need to bake in batches or use more than one baking sheet.
In a small bowl beat the egg with 1 tablespoon water. Brush the egg wash over the empanadas. Bake at 400F for 12-15 minutes, until golden brown. Serve immediately. Enjoy!
