12 oz. Isla Brisa Salted Pollock, prepared
1½ lb. salted cod fillets, prepared and flaked
2 packages of dough for turnovers
½ cup cilantro, chopped fine
½ cup tomato sauce
¼ cup each- onion, green & red pepper, chopped
¼ cup olives, chopped
¼ cup white wine
¼ cup olive oil + more for frying
1 tbsp. garlic, minced
1 tsp. hot sauce (optional)
Salt and pepper to taste
Put ¼ cup of the olive oil in a frying pan and heat. Add the onions and peppers, cook until onions are translucent. Then add the rest of the ingredients, season to taste and cook for 8-10 minutes on low heat. Set aside and let cool. To fill the turnovers; moisten the edge of a disk and place a large tablespoon of the cod filling in the center, fold the dough in half and pinch the edge until it is sealed. Repeat the process for each. Fry in oil until golden brown and serve immediately with lime wedges.
Makes 20 portions.