Turkmen-style Swordfish Impanata

Ingredients

In this adaptation of the Italian Impanata di pesce spada, we incorporate Turkmen flavors and ingredients to create a unique fusion dish. The original Italian recipe typically uses Mediterranean herbs and spices, while our Turkmen-style version incorporates traditional Turkmen spices such as cumin, coriander, and turmeric. Additionally, we use a flaky pastry crust instead of the traditional Italian dough, giving the dish a distinct texture and taste. We alse have the original recipe for Impanata di pesce spada, so you can check it out.

• 500g (1.1 lb) swordfish fillets, cut into small cubes 500g (1.1 lb) swordfish fillets, cut into small cubes
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill 2 tablespoons chopped fresh dill
• 1 package of ready-made puff pastry sheets 1 package of ready-made puff pastry sheets
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 24g, 8g
• Carbohydrates (total, sugars): 32g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the cumin powder, coriander powder, turmeric powder, salt, and black pepper. Mix well.
2. 2.
   Add the swordfish cubes to the spice mixture and toss until the fish is evenly coated. Let it marinate for 30 minutes.
3. 3.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
4. 4.
   Add the diced red and green bell peppers to the pan and cook for another 5 minutes, until they soften.
5. 5.
   Add the marinated swordfish cubes to the pan and cook for 5-7 minutes, until the fish is cooked through.
6. 6.
   Stir in the diced tomato, chopped parsley, and chopped dill. Cook for an additional 2 minutes. Remove from heat and let the mixture cool.
7. 7.
   Preheat the oven to 200°C (400°F).
8. 8.
   Roll out the puff pastry sheets on a lightly floured surface. Cut the pastry into circles or squares, depending on your preference and the size of the impanatas you desire.
9. 9.
   Spoon a generous amount of the swordfish mixture onto one half of each pastry shape, leaving a small border around the edges.
10. 10.
    Fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.
11. 11.
    Place the impanatas on a baking sheet lined with parchment paper. Brush the tops with beaten egg for a golden finish.
12. 12.
    Bake in the preheated oven for 20-25 minutes, or until the impanatas are puffed and golden brown.
13. 13.
    Remove from the oven and let them cool for a few minutes before serving.

Treat your ingredients with care...

• Swordfish — Ensure that the swordfish fillets are fresh and of high quality. If swordfish is not available, you can substitute it with other firm white fish such as halibut or mahi-mahi.
• Puff pastry — If you prefer a homemade pastry crust, you can make your own puff pastry from scratch. However, using store-bought puff pastry saves time and still yields delicious results.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice to the swordfish mixture before filling the impanatas.
• Serve the impanatas with a side of yogurt or a tangy tomato sauce for dipping.
• If you prefer a spicier kick, you can add a pinch of chili flakes to the swordfish marinade.
• Make sure to seal the impanatas tightly to prevent any filling from leaking out during baking.
• These impanatas can be enjoyed warm or at room temperature, making them a great option for picnics or parties.

Serving advice

Serve the Turkmen-style Swordfish Impanatas as a main course accompanied by a fresh salad or steamed vegetables. They can also be served as appetizers or party snacks. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.

Presentation advice

Arrange the impanatas on a platter, allowing their golden brown crusts to be showcased. You can dust them lightly with powdered sugar for an elegant touch. Serve with a side of yogurt or tomato sauce for dipping, and garnish with fresh herbs for a pop of color.