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Picture of Shark Empanada Filling
south american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1184 kcal 59 %
  • Fat 63 g 96 %
  • Saturated 12 g 60 %
  • Carbs 61 g 20 %
  • Fiber 14 g 56 %
  • Protein 99 g 198 %
  • Cholesterol 299 mg 100 %
  • Sodium 2935 mg 122 %
  • Calcium 238 mg 24 %
  • Magnesium 245 mg 58 %
  • Potassium 3809 mg 81 %
  • Iron 7 mg 38 %
  • Zinc 5 mg 43 %
  • Phosphorus 1396 mg 199 %
  • Vitamin A 460 µg 51 %
  • Vitamin C 119 mg 132 %
  • Thiamin (B1) 1 mg 58 %
  • Riboflavin (B2) 0 mg 38 %
  • Niacin (B3) 40 mg 248 %
  • Vitamin B6 3 mg 267 %
  • Folate equivalent (total) 146 µg 36 %
  • Vitamin B12 8 µg 321 %
  • Vitamin D 63 µg 420 %
  • Vitamin E 17 mg 116 %
  • Vitamin K 197 µg 164 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Shark Empanada Filling

Ingredients

  • 1 sprig 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 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

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