Go Back
–+ servings
Mexican pescado empapelado recipe.

Pescado Empapelado

author Maricruz Avalos Flores
2 servings
This classic pescado empapelado is packed with color and flavor! Fish, veggies, herbs, and spices all wrapped up and cooked on the griddle for a simple, no-fuss meal.
prep 10 minutes
cook 15 minutes
total 25 minutes
PRINT PIN

Ingredients 

  • 2 large fish fillets (tilapia, cod, sea bass, etc)
  • 1 small zucchini (cut into strips)
  • 1 small carrot (cut in julienne)
  • ¼ cup olives (pitted, sliced)
  • ⅔ cup tomato (diced)
  • ½ cup onion (sliced)

For the condiment

  • 3 Tbsps olive oil
  • 3 Tbsps lime juice
  • 1 tsp parsley (chopped)
  • 1 tsp thyme leaves
  • 1 tsp garlic powder
  • 1 tsp smoky paprika
  • ½ tsp pepper
  • 1 tsp salt

Instructions
 

Make the condiment

  • Add all the ingredients for the condiment to a small jar. Close the lid and shake until well combined.

Prep the veggies

  • In a bowl, mix the tomatoes and onion with 2 tablespoons of the condiment. Taste and adjust seasoning if needed.
  • In another bowl, toss the carrots, zucchini, and olives with 2–3 tablespoons of the condiment until well coated.
  • Brush the remaining condiment over the fish fillets.

Assemble the packets

  • Place a piece of foil on your work surface, then lay a sheet of parchment paper on top.
  • Spoon some of the tomato-onion mixture in the center, place a fish fillet on top, then cover with the vegetable mix.
  • Bring the long sides of the foil together and fold them down a couple of times to seal. Fold up the short ends the same way, making sure the packet is sealed but with some space inside for steam to build. (See notes.)
  • Repeat to make the second packet.

Cook

  • Heat a griddle or comal over high heat. Once hot, reduce to medium-low.
  • Place the packets on the griddle and cook for about 15 minutes, rotating them gently from time to time so they cook evenly on all sides.
  • Remove from heat and let rest for 5 minutes before serving.

Notes

  • You want the packet to be well sealed so no steam escapes, but leave plenty of room inside for the steam to build up and cook the fish gently. Don’t press the foil flat! The packet should look a bit puffy like a pillow.
  • Leftovers? Reheat gently in a pan over low heat, still wrapped.
Nutrition Information
Serving: 1 serving | Calories: 410kcal | Carbohydrates: 15g | Protein: 33g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 73mg | Sodium: 1547mg | Potassium: 1200mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5402IU | Vitamin C: 32mg | Calcium: 82mg | Iron: 2mg