Pampano Empapelado
Food wrapped in banana leaves are sometimes called “empapelados” in Mexico.
Having a parent that was born on the coast of Mexico meant we always had some sort of seafood at home.
Grilled fish, ceviche or shrimp were part of my diet growing up. I have to confess that I did not like fish as a kid. It was always a big battle for me to eat some of it… much to my parents’ frustration.
I was a picky eater. Ok, I was a very very picky eater. Thank goodness that grew out of that one!
My big regret was that I didn’t get to enjoy all those wonderful seafood dishes that my dad made while I was growing up.
I still can hear my mom say “tengo ganas de un buen pampano” (I’m craving a nice pampano). Off to the market she went where she picked up some fish that she would expertly prepare for my dad to enjoy.
Cooking with banana leaf is a staple of many coastal areas in Mexico. It’s the perfect vehicle to hold the liquids of the food and perfectly wrap vegetables, chicken, fish, etc. You can steam, grill or deep fry them.
Simply think of it as “nature’s foil”. You can lay a banana leaf on top of a grill and cook your food. The leaf will turn bright green and brown as you cook, giving a nice pleasant smoky flavor to your food.
This recipe is a simple one that packs a lot of flavor. The sauce is mainly made with achiote which reminds me of food from Yucatan or Campeche. It can be done over an open grill and it’s such a joy to open the banana leaf package containing this delight ready to eat. It can also be cooked on the stove top in a skillet.
My mom always served it with some rice and a salad.
Check the recipe below and send me an email if you decide to make it!
Pampano Empapelado
1 large Pampano (Just cleaned, guts removed and scaled, head and tail on)
1 banana Leaf
1 pack of achiote
1 tsp ground Mexican oregano
1 tsp ground cumin
2 limes
3 garlic cloves
salt and pepper
Sauce
In a blender, place a 0.75-inch piece from the achiote tablet. Add garlic cloves, oregano, juice from 1 lime, 1 tsp salt and a cup of water. Blend and empty in a sauce pan to cook until it thickens.
Banana Leaf
Pass the banana leaf over an open flame to help it soften, otherwise it will break when folding. Set aside.
Assembly
Salt and pepper the whole fish throughout. Using a brush, spread the sauce on top of the fish (both sides) and inside the fish generously. Place the fish in the middle of the banana leaf. Carefully wrap the fish and gently place over a grill at medium heat for 20 min each side.
It can also be cooked inside a skillet over the stove.
Check for the fish to be thoroughly cooked.
Serve with rice.
Tip: Add slices of bell pepper and onions on top of the fish before cooking.
Food Styling: Lorena Masso
Buen Provecho!
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