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RECIPE
16 INGREDIENTS12 STEPS1HR 10MIN

White Fish Omelette Venezuelan Style

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Mi Terruno Food
Venezuelan food at it's best.
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A popular dish from the Caribbean East Coast of Venezuela, this recipe combines the savoury of the fish, the sweetness of plantains and the tangy of Feta cheese. A very easy recipe to make that's great as finger food to eat hot or cold.

1HR 10MIN

Total Time
Mi Terruno Food
Venezuelan food at it's best.
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Ingredients
US / METRIC
Servings:
8
Serves 8
1.1 lb
White Fish Fillets
1
Medium  Onion , chopped
1
Red Chili Pepper , finely chopped
1
1
3 cloves
Garlic , minced
1 tsp
Ground Cumin
1 tsp
Ground Annatto
3
Medium  Potatoes , cooked
2
Plantains , ripe
2 2/3 cups
Feta Cheese
10
Free Range Egg
1 handful
Fresh Cilantro , chopped
1 handful
Fresh Parsley , chopped
to taste
Vegetable Oil
to taste
Salt and Pepper
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Nutrition Per Serving
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CALORIES
379
FAT
18.3 g
PROTEIN
31.4 g
CARBS
22.3 g

Directions

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Step 1
Preheat the oven at 390 degrees F (200 degrees C).
Step 2
To a pot of boiling water seasoned with salt add the White Fish Fillet (500 gram) and cook for 5 minutes. Then remove and leave to drain in a colander.
Step 3
Add a glug of Vegetable Oil (to taste) to a deep pan leave to warm up at medium temperature add the Ground Annatto (1 teaspoon) and leave for 5 to 6 minutes so they release all their colour.
Step 4
Once the oil is yellow add the Onion (1), Green Bell Pepper (1), Red Chili Pepper (1), Yellow Bell Pepper (1), and Garlic (3 clove) and leave to cook for 10 minutes seasoning with Salt and Pepper (to taste) and the Ground Cumin (1 teaspoon).
Step 5
Then add the fish and leave to cook for 20 to 25 minutes at medium temperature or until all the liquid from the fish as cooked out.
Step 6
When the fish is done turn off the heat and add the Fresh Cilantro (1 handful), Fresh Parsley (1 handful) mix and leave to cool down.
Step 7
In the meantime peel and chop the Potato (3) which have been previously cooked.
Step 8
Chop the Feta Cheese (400 gram) and Plantain (2). Once the ingredients are chopped we can assemble the mix by mixing all of the ingredients in a large deep bowl.
Step 9
Then add the Free Range Egg (10) which have been previously beaten and mix well.
Step 10
When the mix is done add it onto a well buttered baking tray, I made them in a muffin tray because is easier to take them as finger food to a picnic but it can easily be done in a one single tortilla.
Step 11
If you’re making them in a muffin tin bake for 20 to 25 minutes, if you’re doing it as a single tortilla bake for around 35 to 40 minutes. When done, put them on a cooling rack. This tortilla can be eaten hot or cold I prefer to eat it at room temperature or slightly warm.
Step 12
Serve and enjoy!

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Nutrition Per Serving
Calories
379
% Daily Value*
Fat
18.3 g
23%
Saturated Fat
8.8 g
44%
Trans Fat
0.0 g
--
Cholesterol
328.2 mg
109%
Carbohydrates
22.3 g
8%
Fiber
2.3 g
8%
Sugars
5.1 g
--
Protein
31.4 g
63%
Sodium
776.0 mg
34%
Vitamin D
1.3 µg
6%
Calcium
326.5 mg
25%
Iron
2.2 mg
12%
Potassium
615.9 mg
13%
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