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Grilled Pompano in Plantain Leaves

Prepare a fast, tasty and healthy meal

Grilled Pompano in Plantain Leaves - Recipe by Denisse Oller

Photo by: Marisa Zanganeh

En español

Serves 4


  • 4 pompanos, cleaned
  • Salt and pepper to taste
  • ¼ cup olive oil
  • 1 tablespoon Mexican oregano
  • ½ teaspoon fresh thyme
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped cilantro
  • Lemon rind, grated
  • Juice of one lemon
  • 8 plantain leaves, thawed
  • 12 toothpicks, previously soaked in water for 10 minutes
  • 1 lemon, cut in thin slices

See also: Hispanic cooking expert Denisse Oller.


  1. Preheat grill to medium temperature (350° F.).

  2. Rinse and dry fish well. Make a small incision on top of each fish.

  3. Add salt and pepper inside incision and to whole fish.

  4. Mix olive oil, oregano, thyme, scallions, cilantro, lemon rind, lemon juice and a dash of salt. Rub mixture inside fish. Set aside remaining mixture.

  5. Place plantain leaves crosswise, two at a time.

  6. Spread some of the remaining herbal mix on the center of the plantain leaves. Place the fish on the plantain leaves and top with the lemon slices.

  7. Fold leaves over the fish and secure with toothpicks.

  8. Place on the grill over indirect heat and cover. Cook for 6 minutes on each side.

  9. Serve with vegetables.

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