Panga fish is a type of freshwater fish known for its mild flavor and tender texture, often used in various culinary preparations. This recipe features panga fillets marinated in a mixture of olive oil, garlic, and lemon juice, highlighting its delicate taste and pairing well with richly flavored sauces like almond and champagne. Here's how to make it at home.

Panga Fish

CATTAN KORBEL

Campo Viejo

Broiled Flounder

Chicken (on the bone) in Garlic Sauce

Shell Steak

Breast Chicken

Pork Chop

Shrimp Scampi

With a choice of mushroom or lemon and wine sauce.

Choice of Veal or Chicken Breast

First Entree: Choice of Mariscada or Paella

Home Made Flan

Rice Pudding

Choice of Ice Cream

Panga Fish with Almond Sauce

Chicken in Garlic Sauce

Sangria and Wine

Lobster, shrimp, clams, scallops and mussels prepared in tomato, wine and brandy sauce. Served with saffron rice and potatoes.

Mariscada Shellfish Casserole

Sangria

Shellfish casserole: fresh lobster, shrimp, clams, mussels and scallops cooked in wine, parsley and garlic sauce, served with saffron rice.

Mariscada Salsa Verde

Jumbo shrimp in a superb wine sauce (house specialty).

Camarones en Salsa De Vino (Nuestra Especialidad)

All types of shellfish cooked with saffron rice.

Paella Marinera

A combination of shellfish, chicken, sausage, and saffron rice.

Paella a La Valenciana

Shellfish casserole: fresh lobster, shrimp, clams, mussels and scallops cooked in a superb tomato, sherry and brandy sauce, served with saffron rice.

Mariscada "Malaga"

Choice of almond sauce or champagne sauce.

Rinse the panga fish fillets under cold water and pat dry with paper towels.

Prepare the Fish

In a bowl, combine olive oil, minced garlic, lemon juice, salt, and black pepper. Add the fish fillets and coat them well. Let them marinate for about 15 minutes.

Marinate the Fish

Heat a skillet over medium heat. Add a little more olive oil if needed. Cook the marinated fish fillets for about 4-5 minutes on each side or until golden brown and cooked through.

Cook the Fish

In a blender, combine the toasted almonds, minced garlic, olive oil, water, salt, and lemon juice. Blend until smooth and creamy. Adjust the thickness by adding more water if necessary.

Prepare the Almond Sauce

Once the fish is cooked, serve it with the almond sauce drizzled on top or on the side.

Serve

In a saucepan over medium heat, combine the champagne and shallots. Simmer until reduced by half.

Prepare the Champagne Sauce

Stir in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 5-7 minutes.

Add Cream

Add salt and black pepper to taste. Stir in the chopped parsley just before serving.

Season the Sauce

Once the fish is cooked, serve it with the champagne sauce drizzled on top or on the side.

Panga fish fillets

Olive oil

Garlic, minced

Lemon juice

Salt

Black pepper

Almonds, toasted

Water

Champagne or sparkling wine

Shallots, finely chopped

Heavy cream

Fresh parsley, chopped

Place the Korbel Extra Dry Champagne in the refrigerator for at least 2 hours before serving to ensure it is perfectly chilled.

Chill the Champagne

Select your favorite champagne flutes and place them in the refrigerator for about 15 minutes to chill them as well.

Prepare the Glassware

Once the champagne and glasses are chilled, carefully pour the Korbel Extra Dry Champagne into each glass, filling them about two-thirds full to allow for the bubbles to settle.

Pour the Champagne

Add a fresh lemon twist to each glass. To create a lemon twist, use a vegetable peeler to slice a thin strip of lemon peel. Twist it gently over the glass to release the oils before placing it in the drink.

Garnish

Gently place 5 fresh mint leaves in each glass. You can lightly slap the leaves in your hand before placing them in the glass to enhance their aroma.

Add Mint Leaves

Serve the CATTAN KORBEL immediately to enjoy its refreshing taste and bubbly texture.

Serve Immediately

Korbel Extra Dry Champagne

Lemon Twist

Fresh Mint Leaves

Gather all the ingredients needed for the recipe and prepare them by chopping, dicing, and measuring as specified.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 3-4 minutes until the onion becomes translucent.

Sauté Aromatics

Stir in the chopped bell pepper, diced zucchini, and diced tomatoes. Cook for an additional 5-7 minutes, stirring occasionally until the vegetables soften.

Add Vegetables

Add the drained black beans and corn to the skillet. Mix well and cook for another 3-4 minutes until heated through.

Incorporate Beans and Corn

Pour 2 cups of Campo Viejo Tempranillo Red Wine into the skillet, stirring to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld and the alcohol to evaporate.

Pour in the Wine

Season the mixture with salt and black pepper. Add the lime juice and stir in the chopped cilantro just before serving.

Season the Dish

Serve the dish warm, garnished with additional cilantro if desired. Pair it with your choice of side or serve it as a standalone dish.

Campo Viejo Tempranillo Red Wine

Olive Oil

Onion, chopped

Bell Pepper, chopped

Zucchini, diced

Tomato, diced

Black Beans, canned, drained and rinsed

Corn, canned or frozen

Cilantro, chopped

Lime, juiced

Black Pepper

In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, salt, and black pepper to create a marinade.

Prepare the Marinade

Place the flounder fillets in a shallow dish and pour the marinade over them. Ensure the fish is well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Preheat your oven's broiler to high. Make sure the oven rack is about 6 inches from the heat source.

Preheat the Broiler

Remove the flounder from the marinade and place it on a broiler-safe pan. Broil the fish for about 3-4 minutes on each side, or until the fish flakes easily with a fork and has a golden-brown color.

Broil the Flounder

Once cooked, remove the flounder from the oven. Sprinkle with chopped fresh parsley for garnish before serving.

Garnish and Serve

Flounder fillets

Garlic cloves, minced

Paprika

Rinse the whole chicken pieces under cold water and pat them dry with paper towels. Season the chicken pieces with salt and black pepper on all sides.

Prepare the Chicken

In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.

Sauté the Garlic

Increase the heat to medium-high and add the seasoned chicken pieces to the skillet. Cook for about 5-7 minutes on each side until they are golden brown.

Brown the Chicken

Once the chicken is browned, pour the chicken broth into the skillet. Bring the mixture to a gentle simmer.

Add Chicken Broth

Cover the skillet and reduce the heat to low. Allow the chicken to simmer for about 30-40 minutes, or until the chicken is fully cooked and tender. Ensure the internal temperature reaches 165°F (75°C).

Simmer

Once cooked, remove the skillet from heat. Sprinkle the chopped fresh parsley over the chicken before serving. Enjoy your chicken in garlic sauce!

Whole chicken (cut into pieces)

Garlic cloves (minced)

Chicken broth

Fresh parsley (chopped, for garnish)

Take the shell steaks out of the refrigerator and let them sit at room temperature for about 30 minutes. This allows the meat to cook evenly.

Prepare the Steak

Generously season both sides of the steaks with kosher salt and black pepper. Pat the seasoning into the meat to ensure it adheres well.

Season the Steak

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.

Preheat the Pan

Carefully place the steaks in the hot skillet. Sear for about 4-5 minutes on one side without moving them.

Sear the Steak

Flip the steaks and add the sprigs of fresh rosemary and crushed garlic cloves to the skillet. Cook for an additional 4-5 minutes for medium-rare, basting the steaks with the oil and juices from the pan.

Add Aromatics

Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130-135°F (54-57°C).

Check Doneness

Remove the steaks from the skillet and let them rest on a cutting board for 5-10 minutes. This helps redistribute the juices.

Rest the Steak

Slice the steaks against the grain and serve immediately, garnished with the roasted garlic and rosemary from the pan.

Shell steak (bone-in ribeye)

Kosher salt

Fresh rosemary

Garlic cloves

Begin by rinsing the boneless, skinless chicken breasts under cold water. Pat them dry using paper towels.

In a small bowl, mix together the garlic powder, paprika, salt, and black pepper. Rub the olive oil over the chicken breasts, then evenly apply the spice mixture on both sides of the chicken.

Season the Chicken

Heat a large skillet over medium-high heat and add the remaining olive oil. Allow the oil to heat until it shimmers.

Heat the Pan

Place the seasoned chicken breasts in the skillet. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown.

Cook the Chicken

Once cooked, transfer the chicken to a plate and cover loosely with foil. Let it rest for 5 minutes. Sprinkle with chopped fresh parsley before serving.

Rest and Garnish

Boneless, skinless chicken breasts

Garlic powder

Fresh parsley

Remove the pork chops from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This helps them to cook evenly.

Prepare the Pork Chops

Pat the pork chops dry with paper towels. In a small bowl, mix together the salt, black pepper, and minced garlic (from the cloves). Rub this mixture all over the pork chops.

Season the Pork Chops

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Olive Oil

Add the pork chops to the skillet and sear for about 4-5 minutes on each side until they are golden brown and have a nice crust. Turn the heat down to medium if they brown too quickly.

Sear the Pork Chops

Once the pork chops are seared, add the fresh rosemary, lemon juice, and butter to the skillet. Baste the pork chops with the melted butter and cook for an additional 3-4 minutes, or until they reach an internal temperature of 145°F (63°C).

Add Rosemary and Lemon Juice

Remove the pork chops from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute.

Rest and Serve

Pork chops

Butter

Fill a large pot with water, add a pinch of salt, and bring to a boil. Once boiling, add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Cook the Pasta

In a large skillet over medium heat, add the olive oil and 2 tablespoons of butter. Once the butter has melted, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Sauté the Shrimp

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper to taste. Cook for about 2-3 minutes on each side, or until the shrimp is pink and cooked through. Remove the shrimp from the skillet and set aside.

Add the Shrimp

In the same skillet, pour in the white wine and let it simmer for 2-3 minutes to reduce slightly. Stir in the lemon juice and remaining butter, allowing it to melt and combine.

Make the Sauce

Return the cooked shrimp to the skillet, followed by the drained pasta. Toss everything together, adding reserved pasta water a little at a time to achieve the desired sauce consistency. Stir in the chopped parsley and adjust seasoning if necessary.

Combine Pasta and Shrimp

Divide the shrimp scampi among serving plates. Garnish with additional parsley if desired and serve immediately.

Large shrimp, peeled and deveined

Unsalted butter

Red pepper flakes

Lemon juice, freshly squeezed

White wine

Parsley, chopped

Spaghetti or linguine pasta

Choose either veal or chicken breast. If using veal, ensure it is trimmed of excess fat. If using chicken, pound the breasts to an even thickness for even cooking.

Prepare the Protein

Sprinkle both sides of the meat with salt and black pepper. Let it rest at room temperature for about 15 minutes.

Season the Meat

In a large skillet, melt 25g of butter over medium-high heat. Add the veal or chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and keep warm.

Cook the Protein

In the same skillet, add the remaining butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the sliced mushrooms (if making mushroom sauce) and cook until softened, about 5 minutes.

If making lemon and wine sauce, after the mushrooms, pour in the lemon juice and white wine. Stir to combine and let it simmer for about 3-4 minutes until slightly reduced.

Add Lemon and Wine

Add chopped parsley to the sauce for added flavor. Taste and adjust seasoning with salt and pepper as necessary.

Panga Fish

Cattan Korbel

Campo Viejo

Broiled Flounder

Chicken (on The Bone) In Garlic Sauce

Shell Steak

Breast Chicken

Pork Chop

Shrimp Scampi

Choice Of Veal Or Chicken Breast

First Entree: Choice Of Mariscada Or Paella

Home Made Flan

Rice Pudding

Choice Of Ice Cream

Panga Fish With Almond Sauce

Chicken In Garlic Sauce

Sangria And Wine

Mariscada Shellfish Casserole

Sangria

Mariscada Salsa Verde

Camarones En Salsa De Vino (nuestra Especialidad)

Paella Marinera

Paella A La Valenciana

Mariscada "malaga"