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Campeche Style Wrapped Pompano Fish Recipe

por Sabores de México

In the Campeche section of the book Las Senadoras Suelen Guisar  (“Senators that Cook“) edited in 1964, the wife of the senator from the state shared her recipe for Campeche Style Wrapped Pompano Fish, one of the most traditional recipes of the area.

INGREDIENTS for Campeche Style Wrapped Pompano Fish

  • 1 large Pompano fish
  • 8 well-ground peppercorns
  • 1 leaf of dried oregano
  • 6 garlic cloves, well roasted
  • 1 piece of achiote in paste or ground chili
  • 10 cumin seeds
  • 2 sour oranges
  • 1 tablespoon of melted butter
  • Ground chili powder
  • 1 Banana leaf, paper
  • 1 lime
  • Salt to taste

Pámpano empapelado


Remove scales from Pompano fish. Make several slits on each side all the way to the bone. Soak in salt water with lime juice for 10 minutes. Roast garlic and grind with achiote, then mix with the orange juice, making a thick paste that is then strained and fried in a tablespoon of butter or oil. Marinate pompano with mixture so that the fish adopts the flavor. Put the grilled banana leaf in a saucepan, spread well with butter, place pompano in the middle and fold excess to completely cover the fish; cook wrapped fish on low heat, covered with a lid (it can also be baked in oven). Leave until the fish has completely cooked and remains in its own fat. Prepared in this way, the fish loses its juices. Serve hot.

Don’t miss out on other traditional Campeche style recipes such as Receta Sopa de Pescado estilo Campeche

This post is also available in: Español

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