Pargo go go https://journals.worldnomads.com/kellygloca/ Mon, 13 Apr 2026 03:15:00 GMT World Nomads Adventures <b>Ingredients</b><br/>Fresh snapper<br/>oil<p>&nbsp;</p><b>How to prepare this recipe</b><br/>1-aquire the freshest pargo, or snapper, available, preferably from the Pacific ocean, near LaBarqueta, Chiriqui provence, Panama.<br/>2-rinse well under cold water.<br/>3-make a series of vertical cuts down the length of the body of the fish, 1/4inch deep.<br/>4-heat oil, enough to fill pan one thirds full--ideally "vegetal" or local vegetable oil, (or lard) in a large fry pan just until oil starts to shimmer. If you have a thermometer, 350° is ideal.<br/>5- fry for 7 minutes on each side, or until skin appears crispy and fins, gills look translucent.<br/>salt and pepper to taste, serve with Berena, or other local beer.<p>&nbsp;</p><b>The story behind this recipe</b><br/>Six glorious months on the beaches of Panama!<br/>Simple living, pure eating, true luxury! https://journals.worldnomads.com/kellygloca/photos/53041/Panama/Passport-and-Plate-Panamanian-snapper Travel Panama kellygloca https://journals.worldnomads.com/kellygloca/photos/53041/Panama/Passport-and-Plate-Panamanian-snapper#comments https://journals.worldnomads.com/kellygloca/photos/53041/Panama/Passport-and-Plate-Panamanian-snapper Wed, 4 Mar 2015 04:41:31 GMT 0