Margarita's International Recipes


Pámpano en Salsa Verde

Pompano in Green Sauce

I should probably not have attempted this dish - one of a handful that Campeche is known for. Living in California, I can't easily find pompano, a fish found mostly in the Gulf of Mexico. While I could have substituted with cod, snapper or mahi mahi, that would have required me making a special trip to an Asian supermarket with a wide variety of fish. Alas, I was lazy and got rock fish from my supermarket instead. It was not a good choice as it could not stand the long cooking method. It crumpled in the frying pan before I even transferred it to the sauce.

Fish aside, I really liked the sauce (though I also forgot to get the serrano chilis, so it was milder than what it should have been). It was very refreshing, quite tasty and had a nice tanginess to it.

Pompano in Green Sauce


  • 1 lb tomatillos, peeled and quartered
  • 1 bunch of cilantro, stems cut off
  • 1 chile dulce or 1/2 green bell pepper, cut in chunks
  • 2 serrano chiles (optional)
  • 1/2 tsp coriander seeds
  • salt to taste
  • 1 cup water
  • vegetable oil
  • 1 small onion, finely chopped
  • 2 garlic cloves,
  • 1 lb pompano or another firm white flesh fish fillets
  • lime juice to taste


Puree together the tomatillos, cilantro, chiles, coriander seeds, salt and water. Set aside.

Heat a small layer of salce in a frying pan over medium-high heat. Add the onion and saute until golden. Add the green sauce and lower the heat to low.

Meanwhile, salt the fish and sprinkle with lime juice.

Heat a thin layer of oil over medium-high heat on a frying pan. Add the garlic and cook for 3-4 minutes, stirring around. Remove garlic and add the fish filet and fry for about 4 minutes per side. Transfer to the pan with the green sauce and cook for about 10 more minutes.

Adapted from several recipes online.

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