Growing up in Panama there was plenty supply of fish in the seas and fish was eaten everywhere. Fishermen brought in shrimp, snapper, tuna and king fish daily. Us old timers (first born Afro-Panamanians tend to reminisce about the days when land crabs were plentiful, We never much talk about sea crabs because in the rainy season land crabs were so plentiful, it was easy pickings. During "Tambrand Weeks" the "Make-Doers" (WI women) could be creative and "Run down" below is one of those meal they would provide thier families.Its a staple among us even today.
Crab Cakes with Chili Salsa
1 pound fresh, crab meat 4 scallions, finely chopped
1in piece fresh root ginger, grated 2 tbs chopped fresh cilantro 2 tablespoon mayonnaise 1 tsp hot pepper sauce
Salt and freshly ground black pepper 1-2 cups fresh bread crumbs Oil, for frying 4 tomatoes, peeled and finely chopped
2 fresh red chilies, deseeded and finely chopped
1 small red onion Juice of 1 lime 3 Tbs chopped fresh cilantro Salt and sugar
To make chili salsa, in a bowl, combine tomatoes, chilies, onion, lime juice, cilantro and salt and sugar, to taste. Set aside. In a bowl, mix together crabmeat, scallions, ginger, cilantro, mayonnaise, hot pepper sauce, and seasoning. Stir in enough bread crumbs to make a mixture that is firm enough to form patties, but is not too stiff. Chill for 30 minutes. Form crab mixture into 12 cakes. In a skillet, heat a shallow layer of oil and fry crab cakes, in batches if necessary, for 3-4 minutes on each side until browned. Drain on paper towels. Serve with chilled chili salsa. Serve 4.
Note: Fresh crabmeat will have the best flavor, but if it is not available, used frozen or canned crabmeat.
Shrimp Kabobs and Mango Salsa
1 fresh red chili, deseeded and finely chopped ½ teaspoon paprika ½ teaspoon ground coriander 1 clove garlic, crushed
Juice of ½ lime 2 tablespoon oil 20 large, raw shrimp in shells, heads removed and deveined.
1 mango peeled and diced ½ small onion, finely diced
1 fresh red chili, deseeded and finely chopped
3 tablespoon chopped fresh cilantro Grated rind and juice of
1 lime Salt and freshly ground black pepper
In a bowl, mix together chile, paprika, coriander, garlic, lime juice, oil, and seasoning. Place shrimp in dish. Add spice mixture and mix to coat thoroughly. Cover and leave in a cool place for 30 minutes. Preheat broiler. Thread shrimp on to skewers and broil, basting and turning frequently for 6-8 minutes until pink. Serve with mango sauce.
Broiled Fish with Orange Sauce
½ cup olive oil 2 garlic cloves, mashed
1 tablespoon chopped fresh parsley ½ cup orange juice
Juice of 1 lemon 1 tsp freshly ground black pepper
6 lean, firm-fleshed fish steaks, about 1 inch thick
12 pitted ripe olives
¼ cup butter or margarine 1 cup orange juice
½ cup white wine 1 small garlic clove, mashed
½ teaspoon Dijon-style mustard 1 tablespoon grated orange peel Peel of 1 orange, cut into thin strips
1 red bell pepper, peeled, cut into tiny squares
6 large pitted ripe olives, cut into tiny squares
Prepare a marinade by mixing oil, garlic, parsley, orange juice, lemon juice and black pepper in a small bowl. Place fish steaks in a single layer in a long pan and rub some of marinade into them, then pour on remaining liquid. Cover and refrigerate 2 hours, turning steak once.
Prepare sauce. Preheat broiler. Remove fish steaks from marinade and broil them under preheated broiler, about 5 minutes on each
side. To serve, place steaks on warmed dinner plate, pour some of sauce over each steak and garnish with 2 ripe olives. Make 6 servings.
Melt 3 tablespoon of the butter in a medium saucepan. Add
orange juice, wine, garlic, mustard and grated orange peel. Bring to a boil and reduce liquid to about 1/3 its original volume. Pour sauce through a strainer and return to pan. Bring to a simmer; stir in remaining 1 tablespoon butter. At last minute before serving, add orange peel strips, bell pepper and olive squares to sauce.
Codfish and Green Banana