Grilled stuffed pompano (Pampano pohchuc) from Mayan Cuisine: Recipes from the Yucatan Region (page 170) by Daniel Hoyer and Marty Snortum

  • carrots
  • cilantro
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  • EYB Comments

    Can substitute snapper, rockfish, or fish fillets for pompano; limes for sour orange juice; parsley for cilantro, and the book's "Seasoning paste for vinegar-based dishes (Recado de escabeche)" for the book's "Dry spice mix (Xak)."

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute snapper, rockfish, or fish fillets for pompano; limes for sour orange juice; parsley for cilantro, and the book's "Seasoning paste for vinegar-based dishes (Recado de escabeche)" for the book's "Dry spice mix (Xak)."

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