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Para obtener la receta en Español entre AQUI!

The fried whole fish, simple delicious and nutritious, always has been a notorious element in the Latin American, tropical kitchen. Its golden color shines among the plates of natives and visitors. It is a tradition for the tourist and an everyday delight for the locals.

Among the ideal varieties of fish to fry are jurel, mero, pargo (red snapper), boquinete and corvina (sea bass). The only requirement is that the fish is fresh and of good size.

For good health, use coconut, palm or olive oil.

Next is a very simple and delicious recipe that I am sure you and your family or guest will rave about endlessly!

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Remember you can always email me if you have questions.

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Pescado Frito (Crispy Fried Whole Fish)

Ingredients:

• 1 whole fish (about 1 1/2 pounds) – gutted, gills removed, thoroughly rinsed
• 2 limes cut into halves
• 2 cups vegetable oil
• 1/2 teaspoon of mashed fresh garlic cloves, or to taste
• 3/4 cups all purpose wheat flour
• 1/4 cup  cornstarch (makes it stick better)
• kosher salt and fresh ground black pepper

Preparation:

fish lent cooking cuaresma holy week panama cookingdiva chef melissa de leon panamagourmet.com cookingdiva.net

Hamburguesas de Salmón y Espinacas

(Receta publicada originalmente en la Revista Ellas del 16 de Marzo del 2007)

Ingredientes              

• 1/2 libra de salmón fresco
• 4 tazas de hojas de espinaca frescas, limpias
• 2-4 cucharadas de pan rallado
• 1 huevo
• 2 cucharadas de cebolla picadita
• 1 cucharadita de jugo de limón
• 1 cucharada de mantequilla derretida o aceite de oliva
• Sal y pimienta al gusto

Procedimiento

Cocine las hojas de espinaca al vapor de 2-3 minutos, remueva del fuego y deje enfriar. Luego, escurra, colocándolas en un colador fino y presionando cuidadosamente para escurrir el exceso de líquido. Colóquelas en una tabla para picar y córtelas muy fino.

Moler el salmón en el procesador de alimentos o córtelo en trocitos con la ayuda de un cuchillo. Agregar los demás ingredientes y formar de 4-6 bolas con tamaños similares.              

Calentar una sartén y agregar unas gotas de aceite vegetal o rociar la sartén con aceite en aerosol. Colocar las bolas de masa, aplanando con una espátula levemente. Cocinar por ambos lados hasta que estén doraditas y servir caliente.

Para servir: pan integral, de hamburguesa o el de su agrado. Lechuga fresca, rodajas de tomate, cebolla y mayonesa si así lo desea.   (Rinde de 4-6 porciones)

Nota: El salmón es una fuente importante de ácidos grasos poliinsaturados de cadena larga omega 3, particularmente de ácido eicosapentaenoico (EPA) y de ácido docosahexaenoico (DHA).

Después del nacimiento, el omega 3 es aportado por la leche materna (otra de las innumerables virtudes de la lactancia materna). Se ha observado que deficiencias de este ácido durante el período perinatal produce alteraciones en la capacidad de aprendizaje, de concentración, y eventualmente en el coeficiente intelectual del niño, alteraciones que se reflejarían más tarde en la vida adulta.

Entonces, el omega 3 es requerido durante la gestación, durante la lactancia, durante la madurez, especialmente en las mujeres, y en la edad adulta, particularmente en la tercera edad.

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Yesterday morning I found out about Dulce Julian's Empanada Gallega Pascual. Julian is a devoted Chef friend from Buenos Aires-Argentina, and I happen to love most of his creations. After studying his recipe suggestion, I was inspired.

His "empanada Gallega" looked delicious. There were two problems thou. First, in Buenos Aires you can purchase freshly made puff pastry of really good quality at the supermarkets and delis. Since that is unheard of here in Panama, I had three choices: make the puff pastry, purchase one imported-frozen from the US, or think about something else. Well, I though about something else

Second, it is very hard for me to follow somebody else's recipe. Unless it is a classic dish that I know by heart from cooking school or from the zillion times I have prepared it....It always tastes better if you "invented IT."

If you add your personal touch, you will create something that has never been tasted before

Back to the pie, for the crust I prepared a crunchy-golden, finger-licking Rich Cheese Pastry. (It is based on a rich shortcrust pastry, with parmesan cheese.) For the filling I used 2 cans of solid tuna packed in water (drained), left over chopped pork ribs baked in mango sauce from last night's dinner, some sour cream, 2 fresh eggs, Swiss cheese, fresh corn, fresh oregano leaves, fresh cherry tomatoes cut in halves, and freshly ground pepper and salt to taste. That's it's all I guess.

The crust was so perfect, tasty, golden and crunchy---OH! All the guests I had for lunch enjoyed it to the last bite, including myself.

I am so happy today  was a no-diet day

Truly scrumptious!

See you later,

Melissa

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